- 300g / 11oz mixed diced tomatoes (cherry and plum tomatoes)
- half teaspoon of coriander seeds.
- 1 teaspoon of sugar.
- juice of one lemon.
- 1 tablespoon of balsamic vinegar.
- 150 ml / quarter pint of extra virgin olive oil.
- 30 g / 1 oz chopped basil leaves.
- 2 tablespoons of olive oil to cook the salmon.
- 4 x 175g / 6oz salmon supremes.
- Pre-heat the oven to 180c / 350f.
- Toast your coriander seeds in a moderately hot pan for about 3 minutes.
- Transfer them to a mortar and pestle and grind them up roughly.
- Mix the coriander seeds with the sugar and sprinkle the mixture over the diced tomatoes before baking the tomatoes in a hot oven for about 5 minutes until they just begin to soften slightly.
- Move the tomatoes to a large bowl and add the lemon juice, balsamic vinegar, and olive oil. Season with a little flakey sea salt and mix well.
- Heat a pan on a high heat large enough to hold your 4 salmon supremes. Add the oil and then gently slid in the salmon.
- Cook the salmon for about 2 minutes till golden brown on one side than flip it over. Place the salmon in the oven. It will take about a further 5 minutes to cook depending on its thickness.
- Once your salmon is cooked remove it from the oven and drain the fish well on kitchen towels.
- To finish your sauce vierge just add the chopped basil and give it a good stir.
- To serve place the salmon in the centre of a bowl and spoon a generous serving of the sauce vierge over the top.
Goes with just about any fish I can think of. Works really well with shellfish too.