First we make the tapenade - a Provencal puree of capers, black olives and garlic, here (slightly unusually) lightened with roasted red capsicum. For the glaze we reduce balsamic vinegar with herbs and sugar till syrupy and. We coat the salmon with a topping of tapenade and dish up the balsamic glaze on the side.

Salmon fillet, kalamata olives, roasted capsicum, peeled garlic, capers, balsamic vinegar, rosemary, black pepper, bay leaves, balsamic vinegar, olive oil.

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

Frozen product. Once defrosted, cook and consume within 48 hours. 

While every effort has been made to ensure that the fish is bone and scale free, please be aware that some may remain.

Note: this product contains raw fish and should be fully cooked before consumption.

To cook: first prepare some vegetables - green beans, broccolini, asparagus, mushrooms and/or grape tomatoes. Remove the plastic film, scatter your vegetables around the salmon and toss them with the balsamic glaze.

Place the tray in a preheated 200C oven for 10-15 minutes, depending on how you like your salmon cooked.

Remove and serve with mash or buttered new potatoes.