Jamie Magazine
By Andy Harris
20 mins
Super easy
serves 4
Recipe From
Ingredients
1 bulb of fresh young garlic (if you can’t find young garlic, substitute with 2 chopped cloves of garlic and 1 sliced bulb of fennel)
1 punnet of ripe cherry tomatoes
1 lemon
olive oil
4 salmon fillets, skin on, scaled and pin-boned, from sustainable sources
a few sprigs of fresh mint
a few springs of fresh dill
Method
- Slice the bulb of garlic into thin wedges, then squash the tomatoes. Halve the lemon, then slice half finely.
- Add a good drizzle of oil to a hot frying pan and fry the garlic until it softens and caramelises. Add the tomatoes and cook till they soften.
- In another pan, heat oil on a medium-high heat. Season the salmon and cook, skin-side down, for 3 minutes. Turn, add the lemon slices to the pan, and cook for 2 minutes, or till the salmon is done to your liking.
- Pick, finely chop and stir the mint and dill through the sauce, then tip over the salmon fillets and serve.
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