• 1.1 kg fresh wild salmon
• salt

Tomato and Fresh Herb Salsa

• 6 very ripe tomatoes, peeled, seeded and cut into 7mm dice
• 1–1½ tablespoons freshly chopped orégano
• 1–1½ tablespoons parsley
• 1–1½ tablespoons thyme leaves
• 1–1½ tablespoons basil
• 120 ml extra virgin olive oil
• 1 teaspoon sea salt
• freshly ground pepper

First poach the salmon. Choose a saucepan which will barely fit the piece of fish: an oval cast-iron one is usually perfect. Half fill with measured salted water (1 tablespoon salt to every 1.1 litres water), bring to the boil, put in the piece of fish, bring back to the boil, cover and simmer gently for 20 minutes. Turn off the heat, allow to sit in the water and serve within 15–20 minutes.

Mix together all the ingredients for the salsa, taste and correct seasoning. When the salmon is cooked divide into portions and serve on hot plates surrounded by the cold tomato and fresh herb salsa.