Salmon with a Salted Tomato and Herb Salad


Preparation info

  • Serves


    as a Starter
    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

This recipe is a starter, but adding a green salad and warm new potatoes would make it a main course. The selection of herbs also doesn’t have to be as great as I’ve chosen.


  • 16-20 cherry tomatoes
  • coarse sea salt and pepper
  • 4 tablespoons extra-virgin olive oil, plus a trickle for cookin


  • Halve the tomatoes horizontally, seasoning the cut sides with a generous sprinkling of sea salt and a twist of pepper.
  • Whisk together the olive oil, lime juice and herbs, seasoning with salt and pepper.
  • Pat the salmon dry on kitchen paper. Trickle a little oil into a non-stick frying pan over a medium heat. Add the butter, and once bubbling, put in the fis