Salmon with Fresh Summer Tomatoes & Butter

Recipe by Louis Tikaram

Serves: 2
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

4 large truss tomatoes
2 Huon skin-on salmon fillets
Coles salt and pepper, to taste
2 tbs unsalted butter
4 thyme sprigs, plus extra for garnish
1 garlic clove, grated

Place a box grater over a medium bowl. Grate the cut side of each tomato half against the coarse side of the grater, stopping at the skin. Discard the skins. You should have 1¾ to 2 cups of grated tomatoes.

Season the salmon fillets with salt. In a skillet over medium heat, melt the butter. Place the salmon skin-side down and cook for 2–3 minutes. Remove the salmon and set it aside.

Add the thyme sprigs and grated garlic to the skillet, cooking for 1 minute until fragrant. Stir in the grated tomato and season with salt and pepper. Reduce the heat to medium-low, then place the salmon skin-side up in the tomato sauce. Simmer for around 4 minutes until the salmon is cooked through.

Serve the salmon in a bowl with the tomato sauce, garnished with fresh thyme sprigs. Enjoy this fresh, summery dish!

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