Serves 2, takes 45 minutes.
300g Cherry/baby plum tomatoes
1 Bulb of garlic
1tsp Chilli flakes
200g Tenderstem broccoli
2 Salmon Fillets (skin on)
Peel the garlic and wash the tomatoes.
In a sauce pan add the tomatoes, garlic cloves, chilli flakes and thyme.
Cover the tomatoes 3/4 of the way with the vegetable oil and then the remaining 1/4 with olive oil until the tomatoes are just completely covered.
Turn on the hob and slowly cook them at medium-low heat in the oil until the tomato skins start to split.
Turn the heat off, add in the sugar and 1tsp of salt then allow it to start to cool down.
While the tomatoes cool, wash the broccoli and cut the ends off.
Bring a saucepan of water to the boil and add a pinch of salt.
Fill a bowl with ice water and set aside.
Place the broccoli into the boiling water and cook for 3 minutes.
Remove from the water and transfer the broccoli into the bowl of ice water to cool it down so they don't overcook.
Bring a frying pan to medium-high heat.
Add a thin layer of the confit oil to the pan.
Season the salmon with salt and pepper.
Place the salmon skin side down in the pan and cook for 3 minutes.
Flip the salmon and cook on the other sides for 3 minutes per side depending on the size of the fillets.
Remove the salmon from the pan and leave to rest on a plate for 2 minutes.
Meanwhile remove the excess oil from the pan and add the broccoli.
Squeeze some lemon into the pan and sauté the broccoli for 1-2 minutes.
Put the broccoli on the plates, top with the salmon and scatter the tomatoes around it.
Drizzle with a teaspoon of the confit oil then zest and squeeze some lemon over the top.
Best served with toasted bread and enjoy!