> Recipes > Salmon fillet

Seared salmon with heritage tomatoes

  • Main
  • medium
  • 4
  • 40 minutes, plus pickling time

PT40M

Share recipe

Ingredients

save recipe
recipe saved

Metric

Imperial

Salmon

Pickling liquor

Shallot rings

English heritage tomatoes

To serve

  • chives, finely sliced
  • micro herbs, pink-stem radish
save recipe
recipe saved

Method

save recipe
recipe saved
1
To prepare the pickling liquor for the shallots, peel and finely slice the shallot and garlic, place all of the ingredients into a small pan and bring to the boil. Once boiling, remove from the heat and allow to infuse for a minimum of 30 minutes, or, preferably, overnight. Strain through a sieve, reserving the liquor
2
2-3 hours before serving, peel the banana shallots and slice into 1-2cm thick cylinders. Bring the water and salt to the boil in a pan, then blanch the shallots for 1-2 minutes, so they retain a little bite. Remove from the water and place straight into the pickling liquor until required
3
To prepare the tomatoes, brush a reasonably large baking tray with half of the oil then sprinkle with half of the salt. Crush the clove of garlic and rub all over the tray, allowing the garlic to break down and flavour the oil and salt. Tear the basil leaves and rub into the tray
4
Slice the tomatoes into different shapes and place onto the seasoned tray, removing a few sections of the tomato seeds for presentation. Brush the tomatoes with the remaining oil and season with the salt, sugar and black pepper
5
Cover the tray with cling film and leave at room temperature for a minimum of 30 minutes before using
6
To prepare the salmon, divide the fillet into 4 equally-weighted portions and place skin-side down onto clean kitchen towel or J-cloth until ready to pan-fry
7
Place a large frying pan over a medium heat. Season the salmon fillets with salt and pepper and add the oil to the pan. Once the oil is hot, add the salmon skin-side down and cook to halfway through each fillet, then turn over and remove the pan from the heat. The residual heat of the pan should cook the fish through
8
Place the tomatoes onto plates, followed by the drained shallot cylinders. Squeeze a little lemon juice over the cooked fish and serve alongside the tomatoes. Add the chives to the pan and drizzle the pan juice and chives over the salmon and tomatoes. Garnish with the pink-stem micro herbs and tomato seeds before serving
  • 1/2 lemon
  • chives, finely sliced
  • micro herbs, pink-stem radish
Share recipe

Comments ()

Seared salmon with heritage tomatoes

 
Be the first to leave a comment on this page...

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.