Blackened salmon with caponata

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Find RSPCA Assured Salmon at your Favourite Supermarket

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RSPCA Assured Salmon Welfare

You can find out more about the higher welfare standards of salmon on RSPCA Assured farms.

RSPCA Assured Higher Welfare Salmon

Ingredients

For the caponata 

  • 175ml extra virgin olive oil
  • 2 tbsp plain flour
  • Pinch of salt
  • Freshly ground black pepper
  • 1 large aubergine, trimmed and cut into small cubes
  • 2 red onions, peeled and finely chopped
  • 2 courgettes, trimmed and finely diced
  • 2 celery stalks, trimmed and finely diced
  • 450g small ripe plum tomatoes, skinned, seeded and diced
  • 175g mixed olives, drained and pitted
  • 4 tbsp capers, washed in cold water and drained
  • 4 tbsp red wine vinegar
  • 1 tbsp soft brown sugar

For the fish

  • 2 tsp paprika
  • 1 ½ tsp salt
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp white pepper
  • ½ tsp black pepper
  • ½ tsp dried dill
  • ½ tsp dried oregano
  • 4 RSPCA Assured labelled salmon fillets
  • 115g butter
  • lemon slices
Method

Lovely Mediterranean flavours with added warmth from the spicy salmon.

For the caponata

  • Heat 100ml of the oil in a large frying pan. Season the flour with salt and freshly ground black pepper and use to coat the aubergine pieces.
  • Fry the aubergine in the oil for 5–8 minutes until golden brown and tender. Drain on kitchen paper.
  • Wipe the frying pan clean, heat the remaining oil and fry the onion for 3 minutes until just soft.
  • Stir in the courgettes and celery and cook for 5 minutes.
  • Stir in the aubergines, tomatoes, olives, capers, vinegar and sugar. Simmer for 10 minutes until all the vegetables are tender.
  • Season the caponata to taste and set aside.

For the fish

  • Mix together the paprika, salt, onion powder, garlic powder, white and black pepper and dried oregano in a small bowl.
  • Sprinkle the spice mixture over each fillet until well coated.
  • Heat half the butter in a heavy based frying pan until very hot, add two of the fish fillets and cook over a medium heat for about 4 minutes on each side.
  • Remove immediately, cover and keep warm. Add the remaining butter to the pan and cook the other fillets. Serve the fish on top of a bed of caponata.

Recipe:  The Freedom Food Celebrity Recipe Collection

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