Pre-heat the oven to 200°C. In a bowl, mix the sliced shallots, julienne of parsley, capers and grated lemon zest. Season to taste with salt, freshly ground pepper and a squeeze of fresh lemon and add enough extra virgin olive oil to sufficiently coat the shallots. Keep at room temperature until ready to use.
Slice the bone marrow into
In a heavy-based pan heat the olive oil over a medium heat. Lightly season the salmon with salt and freshly ground pepper and place the salmon skin side down in the pan. Cook for 2 minutes and transfer to the oven to cook for a further 4 - 5 minutes depending on the thickness of the fish. The salmon should remain pink inside. Remove the salmon from the oven, add the butter to the pan and allow it to melt before basting the salmon with it. Once again, lightly season with salt, freshly ground pepper and a squeeze of lemon. Remove the salmon from the pan and keep warm.
Over a low heat, warm the red wine jus and add the tomato concasse and bone marrow. Remove the pan from the heat and allow the tomato and bone marrow to warm through in the sauce. Do not allow the sauce to boil as the marrow will melt and the fat will float to the surface of the sauce.
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