Salmon fillet with Capri lemons, stewed onion slices and candied cherry tomatoes.
- 4 salmon fillets (each 250g)
- 350 Orogel onion rings
- 1 glass of Capri lemon juice
- 80g butter
- zest of 2 lemons
- white pepper
- chopper parsley
- 16 candied cherry tomatoes
Wash the cherry tomatoes, place them onto a baking tray with a pinch of salt and sugar and bake in the oven to 100° C for 90 minutes until they are candied.
Heat a tablespoon of extra virgin olive oil in a non-stick pan, add the sliced onions, season with salt and pepper and let simmer over medium heat for about 15 minutes.
In a different pan, brown the salmon fillets with a knob of butter, salt and pepper and cook each side for about 3 minutes, adding at the end some lemon juice. Finely julienne the zest of one lemon and blanch in boiling water.
Place the stewed onions in the centre of your plate, top with salmon fillets and drizzle the lemon sauce. Serve with lemon zest and finely chopped parsley. Decorate with the cherry tomatoes.