Salmon with Tomato Salsa
· 4 servings
Cook the rice
Cook the rice the way you normally would. I like to toast it dry in a little oil first, then add water, season with salt, and cook until tender.
Peel the tomatoes
Score a cross in the skin of each tomato and pour boiling water over them. Immediately cool them down, then peel off the skins easily. Cut in half, remove the seeds and inner flesh, and dice the rest finely.
Sear the salmon
Season the salmon with salt and pepper, then sear it in a mix of butter and olive oil. Remove the salmon from the pan, add the diced onion to the drippings, sauté briefly, then add the tomatoes.
Season and serve
Season with salt, freshly ground pepper, crushed garlic and finely chopped basil. Stir well and just warm through. Serve the rice with the salmon and tomato salsa, and enjoy!