Inspired by: www.lavenderandlovage.com/recipe Ingredients: 2 teaspoons pecan cooking oil (we recommend The Art of Pecan Cooking Oil) 1 teaspoon plain flour 1 wild salmon fillet (100 to 150g, skinned and boned) 1/4 teaspoon smoked sea salt ((we recommend El Dorado Mesquite Flavor Sea Salt) zest and juice of half a lemon 1 tablespoon finely chopped fresh parsley 10 cherry tomatoes (sliced) 1 onion large (peeled and very finely diced) black pepper Garnish: parsley and lemon juice Directions: Mix the smoked sea salt and flour together and coat the salmon fillet with it on both sides. Heat 1 teaspoon of pecan oil in a large frying pan and add the onion, tomatoes, lemon zest, juice and parsley and fry for 3 to 5 minutes. Season with salt and pepper and add the other teaspoon of oil. Spoon the tomato scramble into a heated bowl and set aside. Fry the salmon fillet in the same frying pan for 3 to 5 minutes on one side before carefully turning over and frying for a further 3 to 5 minutes on the other side. Carefully place the salmon fillet on top of tomato scramble, garnish with parsley and squeeze some more lemon juice over the top, serve immediately.
