Culinary adventures

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Salmon steak with chilli and peppers

Monday, 04 March 2013 19:48 Written by 
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As usual, I had to make do with what I had, so this is how I came up with a stunning salmon dish:




2 salmon steaks

½ an onion, chopped

1 garlic clove, chopped

½ a mild chilli, deseeded and chopped

½ - 1 bell pepper, chopped

a large handful of baby plum tomatoes

a squirt of tomato paste

30 ml tomato ketchup

salt and freshly ground black pepper to taste

juice of ½ a lemon

15 ml light soya sauce

prepared rice noodles/any cooked pasta

olive oil to fry

rocket leaves to serve


Side dish:

Preheat oven to 200 C.  Sweet potatoes, peeled, cut into ‘fingers’, tossed in oil, salt and freshly ground black pepper added, bake till starting to brown (±30 minutes).  Then add a spoonful of honey, toss carefully and bake till nicely browned.  Serve with the salmon steaks. 



1.     I didn’t marinate the salmon beforehand, but could have done so for ± 1 hour with the lemon juice and soya sauce. 

2.     Sautée the onion till transparent, add the garlic and chilli, sautée for a minute more.  Add the chopped pepper and sautée till al dente.  Transfer to another dish and keep aside. 

3.     Fry the steaks in a little olive oil on a moderate heat, adding a bit of lemon juice and soya sauce every time you turn it, as well salt and pepper to taste.  Be careful not to overcook – it should be slightly soft/pink on the inside.  Remove from pan. 

4.     Add the cooked noodles/pasta and the prepared sauce to the pan juices, give a stir or two and dish up: noodles/pasta, salmon on top, sweet potato on the side, and dollied up with rocket and a dash of good mayonnaise.  


And unfortunately the end product looked so nice, I nearly forgot to take a picture!


Read 1206 times Last modified on Wednesday, 18 February 2015 15:22
Alet Gardner

Hi there! I am an South African expat, living in the lovely Kent countryside in the UK.
I love everything meaningful and beautiful - so I try my hand at photography, painting, embroidery, needlework, cooking and writing.

My inspiration for all of this: the people that I love,
and the love that God has for me.

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