• 4 Salmon fillets
  • 2 tbsp olive oil
  • 4 thin slices of sausage, finely chopped
  • 1 garlic clove , finely chopped
  • 1 onion, finely chopped
  • 10 cherry tomatoes
  • 250 g grated tomato
  • 50 g buttermilk or heavy cream
  • A pinch of chili flakes
  • 2 tbsp parsley, finely chopped
  • Salt
  • Pepper
  • Cooked bulgur


  1. Dry the salmon fillets thoroughly. Season with salt and pepper, and lightly coat with a few drops of olive oil.
  2. Heat a non-stick pan over high heat and sauté the chopped sausage for 3-4 minutes until crispy. Remove the sausage to a bowl.
  3. In the same pan, add the salmon fillets and sauté for 1 minute on each side. Remove the salmon, cover it, and set it aside.
  4. Add a little more olive oil to the pan and sauté the onion for 2-3 minutes.
  5. Add the garlic and sauté for 1 minute, then add the cherry tomatoes and sauté for 2-3 minutes.
  6. Pour in the grated tomato and cook for 5 minutes.
  7. Add the buttermilk or cream and cook for another 2 minutes.
  8. Return the salmon to the creamy sauce, check for seasoning and cook for 2-3 minutes until the sauce thickens.
  9. Remove from the heat and sprinkle with finely chopped parsley.
  10. Place cooked bulgur on plates, serve one salmon fillet on each, and drizzle with the sauce.
  11. Sprinkle the plates with the crispy sausage.


Source: Argiro Barbarigou