This Spanish Curry leans on sherry and almond to do the heavy lifting. We braise the Salmon for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the sherry and almond elements, and pat the salmon dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the salmon. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the piquillo peppers and the rest of the sherry and almond flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped bay and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Spanish
Members
A sun-baked take on Salmon Bowl, built on tomato and olive oil and finished the way we like it....
Spanish
Members
Weeknight-friendly Chicken Thigh Bisque with the piquillo pepper we come back to again and...
Spanish The kind of Spanish plate you make on repeat. piquillo pepper, a proper bake, and a finish of...
Spanish A rustic take on Beef Traybake, built on tomato and olive oil and finished the way we like it....