Salmon Fillet on Tomato Vegetable

Ingredients

• 300 g large tomatoes (2 large tomatoes)
• 20 g capers
• 40 g black olives (pitted)
• 1 anchovy fillet (jar)
• 0.25 Lemon
• 2 sprigs Basil
• 3 tbsp olive oil
• Salt
• Pepper
• 325 g salmon fillet (skinless)

Instructions

1. 1.

   Wash the tomatoes, quarter them, remove seeds and cut into thin strips. Place in a bowl.

2. 2.

   Coarsely chop capers, olives and anchovy fillet and add to the tomatoes. Squeeze lemon quarters over the bowl by hand.

3. 3.

   Wash basil, shake dry, pinch leaves and coarsely chop. Add half of the olive oil to the remaining ingredients. Season with salt and pepper and mix well.

4. 4.

   Rinse salmon fillet, pat dry and cut diagonally into thin slices. Lightly season with salt and pepper.

5. 5.

   Heat remaining oil in a non-stick pan. Sear the salmon slices over high heat for 30 seconds on each side.

6. 6.

   Add tomato vegetable to the pan and warm under stirring for 1 minute. Transfer to preheated plates, arrange salmon on top and serve.