Use a pressure cooker to make a quick pepper stew, then poach the fish gently in the stew so it doesn’t overcook
Takes 35 minutes and serves 4
- 1 tbsp olive oil
- 3 mixed peppers, deseeded and sliced
- 1 large onion, thinly sliced
- 400g/14 oz baby potatoes, unpeeled and halved
- 2 tsp smoked paprika
- 2 garlic cloves, sliced
- 2 tsp dried thyme
- 400g can chopped tomatoes
- 4 salmon fillets
- 1 tbsp chopped parsely, to garnish
Heat the oil in the pressure cooker and add the peppers, onion and potatoes. Cook, stirring regularly, for 5 – 8 minutes until golden. Then add the paprika, garlic, thyme and tomatoes. Close the lid bring up a high pressure and cooked for 5 minutes then fast-release the pressure.
Season the stew and lay the salmon on top, skin-side down. Put the lid back on, to cover but not for pressure, and simmer gently for another 8 minutes until the salmon is cooked through. Scatter with parsley, if you like and serve.