Pan-Seared Salmon with Spiced Red Wine Sauce and Roasted Mediterranean Vegetables

Ingredients

• •600 g salmon fillet (skin on, cut into 4 portions)
• •50 g cheese (hard cheese like aged cheddar, finely grated)
• •150 ml dry red wine
• •1 whole aubergine (medium, diced)
• •1 whole red pepper (deseeded and chopped)
• •1 whole courgette (chopped)
• •3 tbsp olive oil
• •3 clove garlic (finely chopped)
• •1 whole onion (small, finely chopped)
• •1 tbsp tomato purée
• •1 tsp smoked paprika
• •1 tsp ground cumin
• •1 tsp chilli flakes (adjust to taste for medium heat)
• •2 tsp fresh thyme (leaves only)
• •1 tsp caster sugar
• •to taste salt
• •to taste black pepper (freshly ground)
• •100 ml water

Instructions

1. 1

   Preheat the oven to 200°C (fan 180°C, gas mark 6). Toss the diced aubergine, red pepper, and courgette with 2 tbsp olive oil, salt, pepper, and half the thyme leaves. Spread on a baking tray and roast for 25 minutes until tender and slightly caramelised.

2. 2

   While the vegetables roast, season the salmon fillets with salt and pepper. Heat 1 tbsp olive oil in a large non-stick frying pan over medium-high heat. Place the salmon skin-side down and cook for 4-5 minutes until the skin is crisp. Turn and cook for a further 3 minutes until just cooked through. Remove from the pan and keep warm.

3. 3

   In the same pan, reduce heat to medium and add the chopped onion and garlic. Sauté gently for 3-4 minutes until softened.

4. 4

   Add the smoked paprika, cumin, and chilli flakes to the pan and cook for 1 minute to release their aromas.

5. 5

   Stir in the tomato purée and cook for another minute, then pour in the red wine and water. Add the caster sugar and remaining thyme leaves. Simmer gently for 10 minutes, stirring occasionally, until the sauce reduces and thickens slightly.

6. 6

   Taste the sauce and adjust seasoning with salt and black pepper as needed. Stir in the grated cheese until melted and well combined to add a subtle creamy depth.

7. 7

   To serve, place a portion of roasted vegetables on each plate, top with a salmon fillet and spoon over the spiced red wine sauce.