To make the tomato sauce
Use a combination of chopped fresh tomatoes and cherry tomatoes if you have them. Allow 1 large and a few cherry tomatoes per portion and 1 - 2 tablespoons of sherry and water. I usually make a lot of the sauce and freeze it or have it as stewed tomatoes on toast.
Use a deep pan with a lid if you have one - there will be no spatters and no mess.
Add a small amount of oil and heat on low heat, add a clove of chopped garlic and allow to soften slightly but not colour. Add a little dry sherry or white wine and then the tomatoes. Continue to cook on low heat for fifteen to twenty minutes. The tomatoes should soften and release their juice into the sauce. Do not stir too often as you want the cherry tomatoes to hold their shape. Taste the sauce and adjust flavour with pepper and salt. Add a little sugar to the sauce if desired.
To cook salmon
I use salmon fillets that are approximately 3 cm wide, often they are sold in bigger portions but they can be cut in half.
Place salmon fillets flesh side down in the tomato sauce. Cover with a lid and cook for three to six minutes, turn over, cover and cook for a further two to four minutes. Turn off the heat and allow the covered fish to stand until ready to place on the mash.
To make garlic mash
Allow 1 potato per person
A little butter and milk or cream
Crushed garlic - optional
Salt and pepper
Wash, peel and cut potatoes into four or six pieces. Place in a pot with cold water and bring to the boil. Reduce heat and simmer until potatoes are soft. Drain. Mash potatoes, I use a fork, add a little butter, milk or cream, the garlic and salt and pepper. Continue to mash until smooth.
Place a spoonful of mash on each plate. Carefully lift out a salmon portion and place it on the mash. Spoon the sauce over the salmon, allowing some to cascade onto the plate. Garnish with a grind of black pepper and some chopped parsley if desired. Accompany with steamed green vegetables or salad.