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.
Ingredients
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
