Warm salmon salad

This is a great dish for a supper for friends.

As with many supper dishes, this is infinitely scalable so the quantities below are per person.  Depending upon the size of your fish portions and your tomatoes, you may need a little more/less butter and and you may like to add a little more seasoning to your tastes.

For the fish

• Two table spoons of good extra virgin olive oil
• Two large ripe tomatoes, cut into thick slices
• Two tablespoons of fresh chopped tarragon
• One salmon portion
• Salt and pepper for seasoning

For the salad

• A quantity of leaves
• A small sweet pepper, de-seeded and cut into fine strips

For the dressing

• 25 grams of butter
• A half teaspoon of smoked paprika

Preheat your oven to 170c.

On a baking sheet, lay a piece of oven foil and use half of the oil to coat it.  Lay half the tomatoes on the bottom and a third of the tarragon.  Place the fish on top and lay the remaining tomatoes on this.  Sprinkling a further third of the tarragon on this with the remaining oil and season.  Create a parcel out of the foil and place in the oven for 20 minutes.

Meanwhile, add the leaves and sweet pepper to a plate and bring water to a low simmer in a large saucepan.

When your fish is done, take out of its parcel and allow to cool on the side. 

Place a bowl over your pan of hot water and place the tomato and fish juices into it.  Add a little butter at time and whisking continuously this should be enough to make a creamy tomato butter dressing.  Add the remaining tarragon.

Once the sauce is ready, the fish should be cool enough to handle and flake onto the salad.  Pour the dressing over this and dust with the paprika and serve.