By Matthew Luca
Just a few simple ingredients cooked to perfection. This Salmon dish is a must try for seafood lovers.
Ingredients (serves 4)
Half side of salmon, (pin boned and descaled, skin removed)
250g cherry tomatoes
4 cloves garlic
60ml water
500ml olive oil
80g Butter
salt & pepper for seasoning
Few Dill sprigs
Method
Place tomatoes, garlic in an oven tray, drizzle over a little olive oil and season with salt and pepper. Cook in the oven for 10 minutes. When ready transfer the ingredients to a food processor, add the water and blend until smooth. Pass the tomato sauce through a fine sieve into a saucepan, add the butter and cook on a moderate heat, whisking continuously until smooth and glossy. (do not allow sauce to boil).
In a Sautee pan, add the remainder of the oil until half way up the side, put on a medium heat being careful not to overheat or overfill the pan. (you want to ensure the salmon fillets are just covered by the oil. Cut salmon onto 4 equal portions, Pat dry the salmon fillets and season, then cook in the oil for 2-3 minutes, when ready transfer onto some kitchen paper to drain off excess oil.
To serve; Sauce the plate with the tomato emulsion and place the salmon in the middle, garnish with a fresh cherry tomato and dill sprig.
Chefs tip: Deep fry the fish skin separately until crispy, season with salt & balsamic vinegar.
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