Tomato & Herb Salsa
Ingredients
5 Roma or plum tomatoes
¼ cup NOMU Extra Virgin Olive Oil
1 large shallot very finely diced
1 clove garlic, crushed
1 red chilli, finely diced (optional)
1 tsp NOMU Sea Salt
NOMU Black Pepper (optional)
½ tsp sugar
1 big handful Italian parsley and/or basil, roughly chopped
TO SERVE:
NOMU Extra Virgin Olive Oil
4 fresh salmon fillets
NOMU Sea Salt
4 handfuls of asparagus spears
Directions
Slice the tomatoes in half and remove the core & seeds. Slice into fine strips and then into a small dice.
Sweat the shallot in the Olive Oil until soft and translucent. Add the garlic and chilli and cook for a further 2 minutes. Remove from the heat and fold in the diced tomato.
Add a few more glugs of Olive Oil and season with Sea Salt, Black Pepper and sugar. Stir the herbs through the salsa to serve.
Tips: Serve this delicious salsa with pan-fried salmon. This salsa is also delicious on omelettes, seared tuna, prawns and crayfish or simply spooned over char-grilled bruschetta. If you are serving it with an Asian dish, use coriander instead of basil.
Ingredients
5 Roma or plum tomatoes
¼ cup NOMU Extra Virgin Olive Oil
1 large shallot very finely diced
1 clove garlic, crushed
1 red chilli, finely diced (optional)
1 tsp NOMU Sea Salt
NOMU Black Pepper (optional)
½ tsp sugar
1 big handful Italian parsley and/or basil, roughly chopped
TO SERVE:
NOMU Extra Virgin Olive Oil
4 fresh salmon fillets
NOMU Sea Salt
4 handfuls of asparagus spears
Directions
Slice the tomatoes in half and remove the core & seeds. Slice into fine strips and then into a small dice.
Sweat the shallot in the Olive Oil until soft and translucent. Add the garlic and chilli and cook for a further 2 minutes. Remove from the heat and fold in the diced tomato.
Add a few more glugs of Olive Oil and season with Sea Salt, Black Pepper and sugar. Stir the herbs through the salsa to serve.
Tips: Serve this delicious salsa with pan-fried salmon. This salsa is also delicious on omelettes, seared tuna, prawns and crayfish or simply spooned over char-grilled bruschetta. If you are serving it with an Asian dish, use coriander instead of basil.
Ingredients
5 Roma or plum tomatoes
¼ cup NOMU Extra Virgin Olive Oil
1 large shallot very finely diced
1 clove garlic, crushed
1 red chilli, finely diced (optional)
1 tsp NOMU Sea Salt
NOMU Black Pepper (optional)
½ tsp sugar
1 big handful Italian parsley and/or basil, roughly chopped
TO SERVE:
NOMU Extra Virgin Olive Oil
4 fresh salmon fillets
NOMU Sea Salt
4 handfuls of asparagus spears
Directions
Slice the tomatoes in half and remove the core & seeds. Slice into fine strips and then into a small dice.
Sweat the shallot in the Olive Oil until soft and translucent. Add the garlic and chilli and cook for a further 2 minutes. Remove from the heat and fold in the diced tomato.
Add a few more glugs of Olive Oil and season with Sea Salt, Black Pepper and sugar. Stir the herbs through the salsa to serve.
Tips: Serve this delicious salsa with pan-fried salmon. This salsa is also delicious on omelettes, seared tuna, prawns and crayfish or simply spooned over char-grilled bruschetta. If you are serving it with an Asian dish, use coriander instead of basil.
Ingredients
5 Roma or plum tomatoes
¼ cup NOMU Extra Virgin Olive Oil
1 large shallot very finely diced
1 clove garlic, crushed
1 red chilli, finely diced (optional)
1 tsp NOMU Sea Salt
NOMU Black Pepper (optional)
½ tsp sugar
1 big handful Italian parsley and/or basil, roughly chopped
TO SERVE:
NOMU Extra Virgin Olive Oil
4 fresh salmon fillets
NOMU Sea Salt
4 handfuls of asparagus spears
Directions
Slice the tomatoes in half and remove the core & seeds. Slice into fine strips and then into a small dice.
Sweat the shallot in the Olive Oil until soft and translucent. Add the garlic and chilli and cook for a further 2 minutes. Remove from the heat and fold in the diced tomato.
Add a few more glugs of Olive Oil and season with Sea Salt, Black Pepper and sugar. Stir the herbs through the salsa to serve.
Tips: Serve this delicious salsa with pan-fried salmon. This salsa is also delicious on omelettes, seared tuna, prawns and crayfish or simply spooned over char-grilled bruschetta. If you are serving it with an Asian dish, use coriander instead of basil.
