Salmon is a healthy and delicious supplier of omega-3 fatty acids, and this dish also offers lots of vitamin C (tomatoes, onion, lime juice, hot chilli), a little vitamin E (tomatoes) and folate (onion and chilli).
2 teaspoons olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon chilli powder
1 can (400 g) no-added-salt tomatoes, chopped, with their juice
1 jalapeño chilli, seeded and finely chopped
1⁄4 cup pitted green olives, coarsely chopped
11⁄2 teaspoons capers, rinsed and drained
1⁄4 teaspoon each dried oregano and thyme
1⁄8 teaspoon ground cinnamon
4 salmon steaks (225 g each)
2 tablespoons lime juice
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In large non-stick frying pan, heat oil over moderate heat. Sauté onion and garlic for 5 minutes or until soft. Add chilli powder, stirring to coat onion. Add tomatoes, jalapeño, olives, capers, oregano, thyme, cinnamon and 1⁄4 cup water; bring to boil. Reduce heat, cover and simmer for 30 minutes or until sauce is richly flavoured.
Preheat oven to 180°C. Sprinkle salmon with lime juice; place in 22 × 32 cm baking dish. Spoon 3⁄4 cup sauce over fish and bake for 15 to 20 minutes or until it flakes when tested with a fork. Reheat remaining sauce; spoon over fish.