As luck would have it I cooked up a couple of small portions of Tasmanian Salmon tonight and baked some home made sweet potato chips too. Was tempted to add lemon juice but kept it simple so I could enjoy the natural flavours.
I get the vinegar, particularly the dark brown malted variety or white, but tomato sauce too???
Need to get her to try Balsamic Vinegar as that tastes really nice and probably good enough on its own without adding tomato sauce.
Edit: Apologies Frankie, It's all my fault for mentioning Anchovies and Pizza......Normal transmission should resume shortly.......