Poached salmon with cherry tomato salad
As with many tomato dishes, using the ripest, freshest tomatoes will transform a nice dish into a spectacular one. Francesco Mazzei uses red and yellow cherry and datterino tomatoes in this beautifully summery salmon with tomato salad recipe, topped off with salty, crisp salmon skin.
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Ingredients
Metric
Imperial
Poached salmon
- 4 salmon fillets, each 180g in weight
- 40g of celery, cut into 4
- 1 Spanish onion, quartered
- 5g of fennel seeds
- 25ml of white wine
- 1 lemon, zested
- salt
Tomato salad
- 500g of cherry tomatoes, red and yellow
- 500g of datterino tomatoes, red and yellow
- 15g of black fennel seeds
- 30g of basil
- 1 lemon, zest and juice
- 250ml of extra virgin olive oil
- salt
To serve
- 1 red onion, small
- 12 caper berries
- 1 handful of flat-leaf parsley, leaves only
Method
1
To prepare the poaching liquor for the salmon, combine 2 litres of water with the celery, Spanish onion, fennel seeds, white wine and lemon zest. Bring to the boil then turn down the heat and gently simmer
- 40g of celery, cut into 4
- 1 Spanish onion, quartered
- 5g of fennel seeds
- 25ml of white wine
- 1 lemon, zested
2
Gently lower in the fillets and poach for 8-9 minutes, ensuring the water is just on the verge of simmering. Remove with a slotted spoon onto a plate and carefully remove and reserve the skin from each fillet. Keep the poaching liquid for reheating the salmon later
- 4 salmon fillets, each 180g in weight
3
If you have access to a plancha, place the portions of salmon skin in between 2 pieces of parchment paper and press onto the hot plancha, placing a heavy pan on top to keep them flat. Cook for 2 minutes, then turn over each portion of skin and repeat the process. Remove, season with salt and allow to cool
4
Alternatively, sandwich the skins between 2 pieces of parchment paper, in between 2 baking trays to hold in place. Cook in a preheated oven at 180°C/gas mark 4 for 15-20 minutes. Remove and check to see if the skin is crispy - if not, return to the oven for 5 minute increments until you have the desired crispy finish
5
Using a sharp paring knife, make 2 small, very shallow incisions into the skin of each tomato to form a small cross at the base
- 500g of cherry tomatoes, red and yellow
- 500g of datterino tomatoes, red and yellow
6
Blanch the tomatoes in boiling water for 5-10 seconds to loosen the skin. Drain and refresh in ice cold water. Gently remove and discard the skins and season with a pinch of salt, extra virgin olive oil, lemon juice, lemon zest, black fennel seeds and basil
- salt
- 1 lemon, zest and juice
- 250ml of extra virgin olive oil
- 15g of black fennel seeds
- 30g of basil
7
Bring the poaching liquor up to a simmer and reheat the salmon for 1-2 minutes to warm through, taking care not to overcook
8
Slice the red onion into small rings and toss through the tomato salad
- 1 red onion, small
9
Divide the salad onto 4 plates, followed by the warm salmon, crispy skin, caper berries and parsley leaves. Drizzle the dressing from the tomatoes over each plate before serving
- 12 caper berries
- 1 handful of flat-leaf parsley, leaves only
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Poached salmon with cherry tomato salad
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