Salmon with Tomato and Capers Sauce

Ingredients

• 4 tomatoes
• 4 tbsp olive oil
• 1 tbsp balsamic vinegar
• 40 g Black olives
• 2 tbsp small capers
• 2 salmon steaks (about 180 g each)
• 1 Tbsp clarified butter
• Salt
• freshly ground pepper

Instructions

1. 1.

   Blanch the tomatoes for a few seconds, shock in ice water, peel, quarter, seed and dice. Heat 3 tbsp olive oil in a pot, add tomato cubes and sauté for about 3 minutes. Season with salt, pepper and balsamic vinegar. Fold in chopped olives and capers.

2. 2.

   Season the salmon fillets with salt and pepper and pan‑fry each side in remaining olive oil for about 2–3 minutes.