Venison coated Salmon with Tomato Stew
May 06, 2021
This comforting bowl of Ember Venison coated Salmon with tomato stew by @ellie.eatseverything will surely get you through the midweek hustle. Ellie says, “This was so delicious and the salmon worked perfectly with the rich tomato stew, you get an extra health kick with Ember Venison as it has 20g of protein.”
You’re definitely in for a delicious surprise with this pairing. Give it a go and find out how Ember Venison slices amps up this salmon dish with its tasty rich flavour.
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Prep time: 15 mins
Cook time: 30 mins
Venison Coated Salmon
50g Ember Venison slices, finely chopped
- 1 tsp Garlic Granules
- A good handful of Parsely, roughly chopped
- Zest of a Lemon
- 75g Panko Breadcrumbs
- 50g Melted Butter
- 1 tsp Salt
- 1 tsp White Pepper
- 50g Pecorino cheese, grated
- ½ Side of Salmon
- 6 Large Tomatoes, on the vine
- 1 Whole Bulb of Garlic, broken into cloves skin still on
- 1 tsp Salt
- 1 tsp Black Pepper
- 3 tbsps Extra Virgin Olive Oil
- 350g Orzo Pasta
- 2 Garlic Cloves, thinly sliced
- 1 tbsp Tomato paste
- 1 tsp Chilli Flakes
- 1 White Onion, diced
- 150g Spring Greens (or any dark green veg), roughly chopped
- Handful of Parsley, roughly chopped for garnish
- 2 tbsps Extra Virgin Olive Oil
- Preheat the oven to 180℃
- Place the tomatoes and garlic bulb into a baking tray, add the salt and drizzle over the extra Virgin olive oil. Give everything a good toss to ensure all the tomatoes and garlic are coated well then pop in the oven to roast for 30 mins. Take out and set aside to cool slightly. Keep the oven on.
- In a bowl, add in all of the ingredients for the crumb and mix well to combine. Set your salmon side on an oiled baking tray and with your hands, carefully pack the crumb all over the salmon. The majority should be covered with the ends exposed. You will cook this at the end so set aside for later.
- Set a large saucepan of salted water on a medium heat and when bubbling add in the orzo, cook until al dente.
- Whilst the pasta is cooking, prepare the tomato stew; in another deep saucepan add in a tablespoon of oil and set on a medium heat. Add in the onion and cook for 2 mins. until it has softened and smells fragrant. Add in the tomato paste, sliced garlic and chilli flakes, cook for a further 2 mins.
- Squeeze the roasted garlic out of their skins and add them along with the roasted tomatoes into the pot with the onions and paste. Stir well and season with salt and pepper. Turn the heat down to low and pop a lid on, let blip away for 30 mins whilst you cook the salmon.
- Place the coated salmon in the oven for 25 mins.
- Drain the Orzo and reserve a good mug full of the pasta water.
- After 25 mins., the salmon should be cooked yet still a little pink in the middle, if you want it cooked all the way through leave in the oven for another 5 mins.
- Add the warm orzo and the chopped greens into the tomato sauce, still well and pour in a few splashes of the starchy pasta water to loosen. Add in the 3 tbsp of extra Virgin olive oil and stir well - this makes the sauce lovely and glossy. If it is feeling a little thick at this stage, pour in a few splashes of water to thin the sauce.
- Serve the stew in shallow bowls, slice the crusted salmon into portions and place on top of the pasta stew. Scatter with a few parsley leaves and finish with an extra drizzle of extra virgin olive oil.