Black pepper salmon with olives and tomatoes
Restricted day recipe
10 black olives, stoned and quartered
7 cherry tomatoes, halved
1 tsp olive oil
1 salmon fillet, skin removed, about 120 g (4 oz)
a handful of basil leaves
a small handful of rocket leaves
Prepare the olives (if they have been in brine, rinse them well first) and put them in a bowl. Add the halved cherry tomatoes to the bowl as well, then add half a teaspoon of olive oil and stir them together.
Pat the salmon fillet dry with kitchen paper. Put the remaining oil on a plate and grind over lots of black pepper, then rub all four sides of the salmon fillet in the oil-and-pepper mix.
Empty the olive-and-tomato mixture into a small non-stick pan over a low heat – they should just warm through rather than simmer or boil. Keep an eye on the pan to make sure the mixture isn’t starting to burn, and take it off the heat if there is any sign that this might be happening; cover it to keep the mixture warm.
Preheat a ridged griddle pan or a small non-stick frying pan over a high heat. When the pan is really hot, put the salmon in the pan. Turn it over after 3 minutes and cook another side for a couple more minutes, then turn it again and repeat until all four sides have been cooked (the flesh should be completely opaque) and the edges are crisping up. Just before it is ready, add some torn basil leaves to the tomato and olives so that they wilt a little in the warmth of the pan.
Put the salmon fillet on a serving plate, and spoon the warm tomato, olive and basil mixture beside it. Accompany with a handful of rocket leaves drizzled with a little balsamic vinegar.