Gavin Austin, performance chef to the Northampton Saints Rugby Club, shows us to make this delicious salmon salad with heirloom tomatoes. The perfect recipe to help you tackle the day ahead!
160g salmon fillet
Mellow Yellow Rapeseed Oil
100g heirloom tomatoes
Red wine vinegar
5g fresh basil
1 large tomato, blowtorched (optional)
Handful toasted sunflower seeds
Zest and juice of ¼ of a lime
Season your salmon fillet with a pinch of sumac, za'atar and sea salt.
Lightly drizzle with Mellow Yellow Rapeseed Oil and parcel bake at 180°C for 8-10 minutes, depending on the thickness of your salmon.
Remove the middle of one of your heirloom tomatoes and cut the rest into different shapes. Drizzle with Mellow Yellow Rapeseed Oil and red wine vinegar. Season with a pinch of sumac, za'atar and sea salt and chopped fresh basil. Mix well.
Blow torch another large tomato and cut into quarters (optional).
To plate, place tomatoes in a bowl, pour on the remaining juice from the salad, season with salt and pepper and add a splash of pomegranate molasses. Drizzle with Mellow Yellow Rapeseed Oil and sprinkle over a handful of toasted sunflower seeds. Place the cooled salmon on top, add more sunflower seeds and pomegranate molasses to garnish and more fresh basil if desired. Finish with the zest and juice of a quarter of a lime.