Rinse the fillets with some water and lemon juice if you have. Pour a spoon of oil in a deep pan or wok on medium fire. add the fillets. Leave for 5 minutes, stirring if needed. Then add the chopped onion and garlic. Leave for another 5-8 minutes and start to break down the salmon in pieces. Once the onion is golden and the salmon roughly cooked, add the canned tomatoes, stock, tomato puree, bay leaves and season. Let the sauce reduce on low/medium fire for another 15 minutes, stirring occasionally.
Serve with rice.
The salmon fillets can be left whole by cooking them in foil in the oven, with the tomato sauce on top so that they get infused with all the lovely flavours.
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