Pan-fried Salmon with Spanish Flavors

Method

• Cut and cook the potatoes in advance – preferably use potatoes from yesterday's dinner.
• Chop the garlic and red and green peppers. Place them in a pan, add a little olive oil, and sauté until they turn golden.
• Add the dried red peppers, wine, and tomato sauce. Simmer the mixture until the wine is reduced by half.
• Add the potatoes and cook for another 2-3 minutes.
• Next, add the salmon pieces and let it simmer with a lid for about 2-3 minutes until the salmon is cooked through.
• Garnish with chopped herbs.
• Marmitako roughly means 'straight from the pot,' so feel free to follow the Spanish tradition: place the pot on the table and serve directly into plates.

Chef's note:The salmon tastes best when it is a little pink in the center. Use a meat thermometer if you like. The internal temperature should be around 42-43°C. Enjoy your meal!