Categories: Seafood

Ingredients

• 700 g salmon fillet or 4 x 175 g salmon steaks
• 2 T balsamic vinegar
• 2 t soy sauce
• 6 T extra virgin olive ol
• 40 g fresh basil leaves
• 8 ripe plum tomatoes (or other flavourful tomatoes)
• 2 T chopped fresh chives
• salt and freshly ground pepper

Directions

1. Mix balsamic vinegar and soy sauce together, pour over salmon placed in non-metallic dish.

2. Cover and marinate for 30 minutes.

3. Place olive oil and basil in food processor, work until smooth.

4. Cover and leave to infuse – note: don’t make too far in advance.

5. Immerse tomatoes in boiling water 15 seconds, remove and plunge into cold water.

6. Slip off skins, halve tomatoes and remove seeds – dice flesh finely and place in bowl with chives and seasoning to taste.

7. Grill salmon on foil-lined grill pan, 4 minutes each side, brushing liberally with marinade once on each side. Cut into four pieces.

8. To serve:

9. Spoon quarter of tomato onto four warmed serving plates, top with salmon and drizzle basil oil over each piece of salmon.

10. Serve immediately.

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