favorite
print
rate
Serves
US | Metric
Ingredients
For the Crumb
  • 50 g Biltong Snack slices, or any cured meat, finely chopped
  • 1 tsp Garlic Granules
  • A good handful of Parsely, roughly chopped
  • Zest of a Lemon
  • 75 g Panko Breadcrumbs
  • 50 g Melted Butter
  • 1 tsp Salt
  • 1 tsp White Pepper
  • 50 g Pecorino cheese, grated
  • 1 Half a Side of Salmon
For the Tomato Stew
  • 6 Large Tomatoes, on the vine
  • 1 Whole Bulb of Garlic, broken into cloves skin still on
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 3 tbsps Extra Virgin Olive Oil
  • 350 g Orzo Pasta
  • 2 Garlic Cloves, thinly sliced
  • 1 tbsp Tomato paste
  • 1 tsp Chilli Flakes
  • 1 White Onion, diced
  • 150 g Spring Greens (or any dark green veg) roughly chopped
  • Handful of Parsley, roughly chopped for garnish
  • 2 tbsps Extra Virgin Olive Oil
Ember Crusted Salmon and Tomato Stew Ember Crusted Salmon and Tomato Stew

Ember Crusted Salmon and Tomato Stew

A real comforting bowl of food that really packs a flavour punch! A really easy way to pimp up a side of salmon and makes for a great mid week meal!

Prep 15 minutes
Total 40 minutes
  1. Preheat the oven to 180℃
  2. Place the tomatoes and garlic bulb into a baking tray, add the salt and drizzle over the extra Virgin olive oil. Give everything a good toss to ensure all the tomatoes and garlic are coated well then pop in the oven to roast for 30mins. Take out and set aside to cool slightly. Keep the oven on.
  3. In a bowl, add in all of the ingredients for the crumb and mix well to combine. Set your salmon side on an oiled baking tray and with your hands, carefully pack the crumb all over the salmon. The majority should be covered with the ends exposed. You will cook this at the end so set aside for later.
  4. Set a large saucepan of salted water on a medium heat and when bubbling add in the orzo, cook until al dente.
  5. Whilst the pasta is cooking you can get on with the tomato sauce; in another deep saucepan add in a tablespoon of oil and set on a medium heat. Add in the onion and cook for 2mins until it has softened and smells fragrant. Add in the tomato paste, sliced garlic and chilli flakes, cook for a further 2mins.
  6. Squeeze the roasted garlic out of their skins and add them along with the roasted tomatoes into pot with the onions and paste. Stir well and season now with salt and pepper. Turn the heat down to low and pop a lid on, let blip away for 30mins whilst you cook the salmon.
  7. Place the crusted salmon in the oven for 25mins.
  8. Drain the Orzo and reserve a good mug full of the pasta water.
  9. After 25mins the salmon should be cooked yet still a little pink in the middle, if you want it cooked all the way through leave in the oven for another 5mins.
  10. Add the warm orzo and the chopped greens into the tomato sauce, still well and pour in a few splashes of the starchy pasta water to loosen. Add in the 3 tbsps of extra Virgin olive oil and stir well - this makes the sauce lovely and glossy. If it is feeling a little thick at this stage, pour in a few splashes of water to thin the sauce. (I like my stew quite thick with lots of textures but you can add more liquid if you want to!)
  11. Serve the stew in shallow bowls, slice the herby crusted salmon into portions and place on top of the pasta stew. Scatter with a few parsley leaves and finish with an extra drizzle of extra virgin olive oil. Grab your cutlery and get stuck in!
Ember Crusted Salmon and Tomato Stew Ember Crusted Salmon and Tomato Stew

Ember Crusted Salmon and Tomato Stew

A real comforting bowl of food that really packs a flavour punch! A really easy way to pimp up a side of salmon and makes for a great mid week meal!

favorite
print
rate
Prep 15 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
For the Crumb
  • 50 g Biltong Snack slices, or any cured meat, finely chopped
  • 1 tsp Garlic Granules
  • A good handful of Parsely, roughly chopped
  • Zest of a Lemon
  • 75 g Panko Breadcrumbs
  • 50 g Melted Butter
  • 1 tsp Salt
  • 1 tsp White Pepper
  • 50 g Pecorino cheese, grated
  • 1 Half a Side of Salmon
For the Tomato Stew
  • 6 Large Tomatoes, on the vine
  • 1 Whole Bulb of Garlic, broken into cloves skin still on
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 3 tbsps Extra Virgin Olive Oil
  • 350 g Orzo Pasta
  • 2 Garlic Cloves, thinly sliced
  • 1 tbsp Tomato paste
  • 1 tsp Chilli Flakes
  • 1 White Onion, diced
  • 150 g Spring Greens (or any dark green veg) roughly chopped
  • Handful of Parsley, roughly chopped for garnish
  • 2 tbsps Extra Virgin Olive Oil

  1. Preheat the oven to 180℃
  2. Place the tomatoes and garlic bulb into a baking tray, add the salt and drizzle over the extra Virgin olive oil. Give everything a good toss to ensure all the tomatoes and garlic are coated well then pop in the oven to roast for 30mins. Take out and set aside to cool slightly. Keep the oven on.
  3. In a bowl, add in all of the ingredients for the crumb and mix well to combine. Set your salmon side on an oiled baking tray and with your hands, carefully pack the crumb all over the salmon. The majority should be covered with the ends exposed. You will cook this at the end so set aside for later.
  4. Set a large saucepan of salted water on a medium heat and when bubbling add in the orzo, cook until al dente.
  5. Whilst the pasta is cooking you can get on with the tomato sauce; in another deep saucepan add in a tablespoon of oil and set on a medium heat. Add in the onion and cook for 2mins until it has softened and smells fragrant. Add in the tomato paste, sliced garlic and chilli flakes, cook for a further 2mins.
  6. Squeeze the roasted garlic out of their skins and add them along with the roasted tomatoes into pot with the onions and paste. Stir well and season now with salt and pepper. Turn the heat down to low and pop a lid on, let blip away for 30mins whilst you cook the salmon.
  7. Place the crusted salmon in the oven for 25mins.
  8. Drain the Orzo and reserve a good mug full of the pasta water.
  9. After 25mins the salmon should be cooked yet still a little pink in the middle, if you want it cooked all the way through leave in the oven for another 5mins.
  10. Add the warm orzo and the chopped greens into the tomato sauce, still well and pour in a few splashes of the starchy pasta water to loosen. Add in the 3 tbsps of extra Virgin olive oil and stir well - this makes the sauce lovely and glossy. If it is feeling a little thick at this stage, pour in a few splashes of water to thin the sauce. (I like my stew quite thick with lots of textures but you can add more liquid if you want to!)
  11. Serve the stew in shallow bowls, slice the herby crusted salmon into portions and place on top of the pasta stew. Scatter with a few parsley leaves and finish with an extra drizzle of extra virgin olive oil. Grab your cutlery and get stuck in!