This recipe was provided by our Guest Chef Tim Siadatan.

Ingredients

Wild Salmon, skin on but scaled (200g fillet per serve)

Panzenella

100g Sourdough (torn in small bits and soaked in vinegar)

1 tin Ortiz anchovy fillets in oil

1 tbsp Capers

1/2 Cucumber strip peeled and de-seeded

200g Ripe baby tomatoes or a mix of ripe tomatoes (Halved and de-seeded)

1/6 Red onion (thinly sliced)

6 Purple olives (de-stoned and torn)

2 Handfuls Basil leaves (roughly chopped)

1/2 Handful Mint leaves (roughly chopped)

1/2 Parsley leaves (roughly chopped)

80ml Excellent quality olive oil

Tbsp Cabernet Sauvignon vinegar

Malden Salt to taste

Fennel tops to garnish and a wedge of lemon

Method

1. Put tomatoes, bread and olive oil in a mixing bowl and season with salt. Squish everything with your hands so the bread breaks up even more, mix and leave to macerate.

2. Heat a non-stick frying on a medium heat, season the skin of salmon, add a touch of oil to the pan and place the trout skin side down. I prefer salmon and sea trout cooked medium rare to medium. The cooking time will differ depending on how thick the fillet is. Turn the filet for the last minute of cooking.

3. In the meantime, finish prepping the rest of the salad items and add to the bowl. Mix together slightly squishing everything. Season to taste.

4. Serve panzenella on the plate with the salmon next to it.

5. Garnish with fennel tops and a wedge of lemon.