Main Lunch

Sweet & Sour Salmon Caponata Salad

10 prep, 35min cook

Serves 4

Ingredients

2 tbsps rapeseed oil, plus extra for drizzling

2 small aubergines, cubed

300g salmon fillets, skinned and cubed

1 small red onion, peeled and chopped

2 celery sticks, chopped

227g can chopped tomatoes

25g black olives, pitted and sliced

1 tbsp capers, rinsed and chopped

1 tbsp red wine vinegar

1 tbsp brown sugar

1/2 x 20g pack flat leaf parsley, chopped

Method

Heat 1 tbsp of the oil in a medium non-stick pan and brown the aubergine over a moderate heat for 10 minutes. Remove and set aside.

Add the salmon cubes for 3-4 minutes until just cooked through. Remove from the pan.

Add the remaining oil to the pan, the chopped onion and celery and cook for 5 minutes. Add the tomatoes, some seasoning and the olives. Simmer for 10 minutes until you have a thick sauce. Add the aubergine, capers, vinegar and sugar and cook for 5 minutes until the aubergine is tender.

Stir in the salmon and leave to stand for 10 minutes. Spoon into bowls, scatter with the chopped parsley and drizzle with a little olive oil.

Serve warm or cold with crusty bread and steamed green beans.