Sweet and sour salmon caponata salad

  • Preparation time: 10 minutes plus 10 minutes standing
  • Cooking time: 35 minutes
  • Total time: 45 minutes 45 minutes


2 tbsp extra virgin olive oil, plus extra for drizzling
2 small aubergines, cubed
300g pack 2 Waitrose Select Farm Salmon Fillets, skinned and cubed
1 small red onion, chopped
2 celery sticks, chopped
227g can essential Waitrose Chopped Tomatoes
25g black olives, pitted and sliced
1 tbsp capers, rinsed and chopped
1 tbsp red wine vinegar
1 tbsp brown sugar
½ x 20g pack Cooks’ Ingredients Flat Leaf Parsley, chopped


1. Heat 1 tbsp of the olive oil in a medium non-stick pan and brown the aubergine over a moderate heat for 10 minutes. Remove and set aside. Add the salmon cubes for 3-4 minutes until just cooked through. Remove from the pan.

2. Add the remaining olive oil to the pan, the chopped onion and celery and cook for 5 minutes. Add the tomatoes, some seasoning and the olives. Simmer for 10 minutes until you have a thick sauce. Add the aubergine, capers, vinegar and sugar and cook for 5 minutes until the aubergine is tender.

3. Stir in the salmon and leave to stand for 10 minutes. Spoon into bowls, scatter with the chopped parsley and drizzle with a little olive oil. Serve warm or cold with crusty bread and steamed green beans.