Ingredients
24 grape tomatoes, halved
1 shallot, thinly sliced
1 tbsp drained capers
2 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
Salt
3 tbsp EV olive oil
4 centre-cut salmon fillets with skin (250 g each)
SIDS SALT & PEPPER to taste
½ tsp ground cumin
2 tbsp rice bran oil
1 tbsp minced parsley
1 tbsp chopped basil
Directions
Preheat the oven to 220°C. In a bowl, toss the tomatoes with the shallot, capers, SIDS LOW SUGAR RASPBERRY VINEGAR and ½ teaspoon of salt.
In an ovenproof frypan, heat 1 tablespoon of olive oil. Season the salmon with SIDS SALT & PEPPER to taste and add it to the pan, skin side up. Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets. Transfer the pan to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates.
Place the pan over moderate heat and add the tomato mixture along with the cumin, rice bran oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes. Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.
