Side of Salmon with Roasted Tomato Salsa

Cook Time 1 hour

Servings 6-8

Ingredients

5 plump tomatoes, halved

2 large shallots, halved and skin removed

4 garlic cloves, skin removed

100g pitted kalamata olives

20 sprigs fresh thyme

Salt and pepper

Extra virgin olive oil

2 tbsp balsamic vinegar

1 skinless salmon side

2 tbsp togarashi (Japanese spice seasoning)

1 tbsp paprika

Chilli oil crunch

Dill fronds, to garnish

Method

Preheat oven to 220°C fan forced.

In a long large baking tray add in tomatoes, shallots, garlic cloves, kalamata olives, fresh thyme, big pinch salt, few cracks black pepper and ¼ cup extra virgin olive oil. Mix all together until everything is properly covered and make sure the tomato halves are insides facing up. Place into the oven for 40-45 minutes, looking for nice colour on tomatoes.

Remove tomatoes from oven and lower temperature down to 150°C.

Remove thyme sprig sticks and toss. Take out tomatoes, shallots, garlic and olive out of tray and place onto chopping board to cool down.

In the same tray add in togarashi and paprika and mix with the leftover juices and bit more oil if you need it. Marinade the salmon all over with it and place into oven and cook for 20 minutes flat. Once cooked, remove from oven and allow to rest for a few minutes.

Smoosh together roasted garlic on the chopping board before chopping together tomatoes, shallots, olives and garlic, keep chopping until you have a rich salsa consistency. Add to bowl, add balsamic vinegar, season with salt and glug of extra virgin olive oil. Mix together.

To plate, tear the salmon into large chunks, top with roasted tomato salsa, add the chilli oil crunch over the top to your spice level and finish with dill fronds.