Serves 4

• 10 roma tomatoes, halved
• 2 whole garlic cloves, unpeeled, plus 1 crushed garlic clove
• 2 tbs (40mL) olive oil
• Olive oil spray
• 1/4 cup (60mL) balsamic vinegar
• 1 small red onion, chopped
• 2 tsp small salted capers, rinsed
• 1 tbs chopped basil, plus leaves to garnish
• 4 x 150g salmon fillets, pin-boned

Avocado mash:

• 6 potatoes, peeled and chopped
• 1/4 cup (60mL) Vitasoy Ricemilk
• Flesh of 1/2 small ripe avocado
• 2 tsp reduced fat butter
• 1/4 cup (60mL) lemon juice

Step 1 Preheat oven to 170°C and line a large baking tray. Spread tomatoes skin-side down on the tray and add whole garlic cloves. Drizzle with 2 tbs each oil and vinegar, then season with salt and pepper. Roast for 20-25 minutes.

Step 2 Over medium heat, spray fry pan with olive oil. Cook onion and crushed garlic for 5 minutes. Add tomatoes, capers, remaining balsamic and 2 tbs water. Simmer over low heat, stirring occasionallly, for 40 minutes or until thickened. Add basil and season.

Step 3 Meanwhile, for mash, boil potatoes in salted water for 20 minutes or until tender. Drain, add roasted garlic, Vitasoy Ricemilk, avocado and butter. Mash well. Add lemon juice and season to taste. Keep warm.

Step 4 Over high heat spray fry pan with olive oil. Season salmon and cook for 1-2 minutes each side. Remove from heat, cover and rest for 5 minutes. Serve fish topped with sauce, with mash on the side. Garnish with basil leaves.

NUTRITIONAL ANALYSIS Per serve: Energy 2219kj; Protein 37g; Total Fat 28.7g of which Saturated Fat 6.2g; Carbohydrates 26.5g; Calcium 100mg