4 pieces salmon (approx. 150 grams each)
1 large lemon
4 tablespoons extra virgin olive oil
100 grams sundried tomatoes (cut into fine strips)
Generous handful of basil & parsley (chopped)
50 ml white wine
100 mls chicken stock
100 mls cream
Salt, pepper & a little grated nutmeg to season
Preheat oven to 200°C.
Juice half the lemon and cut the rest into 4 slices. Mix the lemon juice and 2 tablespoons olive oil and marinate the salmon for 30 minutes with the lemon slices. Heat remaining 2 tablespoons oil and fry the lemon slices (sprinkled with a little sugar) till golden. Remove and set aside. Add wine, stock and marinade to pan. Simmer to reduce by half. Add cream, herbs and tomatoes. Simmer till syrupy. Bake the salmon for 10–15 minutes in a very hot oven (220°C) till just tender. Serve with rice or noodles – Pour a little of the sauce over each piece of salmon.