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Salmon stacks with spicy tomato relish

Salmon stacks with spicy tomato relish

Serves 6



1kg fillet of salmon, pin-boned and skin removed

6 slices courgette, cut into ribbons

salt and pepper

1⁄2 lemon, juice only

Spicy tomato relish

3 large tomatoes, peeled, de­seeded and chopped

2 shallots, chopped finely

1 garlic clove, diced very finely

1 chilli, de­seeded and chopped very finely, more if you like it hot

100ml of extra virgin olive oil

salt and pepper


Mix the spicy relish ingredients together, giving a good grinding of pepper and a touch of salt. Set aside to allow the flavours to mingle. Using a baking ring, line the bottom wall of the ring with the courgette. Slice the salmon into strips and line the ring starting from the outside and working into the centre. Season and squeeze over a little lemon juice. Bake in the oven for 10 minutes at 200°C.

Just before serving transfer the relish to a small saucepan and heat through gently for 2 to 3 minutes.


By Nikki Legon

© Living Magazine