Ingredients

Method

For the confit tomatoes:
• 800 g cherry tomatoes
• 1 head garlic, halved horizontally
• 2 cups olive oil
• salt, to taste
• 4 sprigs fresh thyme
For the dressing, blend:
• 1 cup confit tomatoes
• 1⁄2 cup confit tomato oil
• 1⁄2 head confit garlic
• 1 clove garlic, grated
• 1⁄2 t sea salt
• 2 T water
• 1–2 T white wine vinegar
• 1 t caster sugar
• 1–2 t red wine vinegar
• 3–4 (500 g) Woolworths Norwegian salmon portions
• olive oil, for frying
• sea salt, to taste
• basil, for serving
• capers, for serving
• crème fraîche, for serving
• ciabatta, for serving
• spinach, blanched, for serving

Method

Ingredients

1. To make the confit tomatoes, preheat the oven to 160°C. Place the cherry tomatoes and garlic in a deep baking dish, pour over the olive oil, sprinkle with the salt and thyme and roast for 11⁄2 hours. Allow to cool. The oil will keep in a clean, airtight container in the fridge for a week or so.

2. Drizzle the salmon with the olive oil and sprinkle the skin with sea salt. Place a nonstick pan over a high heat and place 1–2 pieces into the pan, skin side down. Fry in batches so you don’t overcrowd the pan. Fry for 3 minutes until the skin is deep golden brown and crispy, then carefully turn over and fry for a further 30 seconds to a minute depending on your preference.

3. Add a little more olive oil to the pan and fry the basil and capers until crispy, then drain on kitchen paper.

4. Serve the salmon with the crème fraiche, tomato dressing, salmon, basil, capers, ciabatta and spinach.

Find more seafood recipes here

Photographs: Myburgh Du Plessis
Production: Hannah Lewery
Food Assistant: Sophia-Maria Du Plessis & Bianca Jones