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Ingredients
Serves 4
- 4 salmon fillet portions, cleaned and boned
- 4 tomatoes
- 2 tbsp capers
- Handful flat-leaf parsley
- Handful chives
- Handful dill
- 1 lemon
- 5 tbsp good quality olive oil
Method
- Place the salmon steaks skin side down on a tray with some paper, sprinkle them with sea salt and leave in the fridge for 30 mins.
- Next, preheat your oven to 180c and place a pot of boiling water on the heat
- Before cooking the salmon, cut 3 shallow lines lengthways along the skin, this stops the skin from curling and cooks the meat quicker
- Place a non-stick pan on the heat and add some plain oil, before the pan heats up, place the salmon in, skin side down. Apply a small amount of pressure on the salmon for a minute as the skin begins to fry, this will keep it flat.
- Leave the salmon on a medium heat for 2 mins before transferring the pan to the oven. Don't flip the fish. Cook for a further 5 mins in the oven. Remove the pan from the oven and then flip the fish to reveal the crispy skin. Allow to rest for 2 mins before serving.
- Place a pot of water on the heat and bring to the boil. Drop the tomatoes in for 15-20 seconds and then run under cold water.
- Remove the outer skin which is now loose before quartering. Remove the inner pulp of the tomato and dice the flesh into small cubes, place in a bowl
- Add the capers to the bowl, followed by the shallot
- Finely chop the herbs and add this to the bowl before seasoning with lemon juice, zest and salt.
- Serve alongside the salmon.
