This is a light summery dish. We buy our heritage tomatoes from Edds the Greengrocer at Mullacott. You can use baby cherry tomatoes, red / yellow or any combination. At this time of year it’s great to get a box of bright and colourful English varietals. Packed full of flavour too. Staying with the seasonal and local produce we add Braunton asparagus (from the Great Field) to this dish. You can use caperberries or samphire in its place.
2 ea 175gm salmon supreme
400 gm heritage tomatoes / cherry tomatoes
1 tbsp fresh basil
2 sticks celery (washed)
½ ea large white onion, peel & sliced
1 ea banana shallot, peeled and long sliced
1 ea lemon zest & juice
5 gm fennel seed
50 ml white wine
1 tsp salt
1 tbsp virgin olive oil
12 ea caperberries / asparagus / samphire
1 tbsp flat parsley, picked leaf
- Remove the skin from the salmon supreme. Place the skin in a parchment paper envelope. The place this between two heavy baking trays. Cook in hot oven for around 20 minutes. The skin will shrink a little but crisp up flat.
- Whilst the skin is crisping, combine the wine, celery, onion, fennel seed, lemon zest in a shallow pan. Bring to boil, then simmer.
- Poach the salmon supremes in the hot liquid. Takes about 10 minutes. Remove and pat dry, keep hot between two warm plates.
- Prepare the tomato salad. Slice the tomatoes, drizzle the oil, season in a clean bowl.
- To the tomato add the sliced shallots, picked basil and caperberries (or samphire or asparagus).
- Arrange with the salmon fillet on top, place the skin on the top of this.
Serve, eat, enjoy.