Fritel

Salmon fillet baked on skin and lukewarm vinaigrette of tomato, capers and black olives

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Ingredients

6 salmon with skin portions of 160 gm
olive oil
pepper
salt
For the vinaigrette:
2 dl fruity olive oil
1 dl sherry or balsamic vinegar
3 tbsp capers
20 seedless black olives
4 tomatoes
1 shallot finely cut
1 clove of garlic finely chopped
1/4 pot of flat parsley

Preparation

Rub the salmon with olive oil and season with salt and pepper.
Place the salmon in the preheated SnackTastic® (175 °) on the grill pan with the skin side up.
Bake for 5 minutes,turn over the salmon and continue to bake for 4 minutes.
For the vinaigrette:
De-skin the tomato and cut into 4 pieces, remove the seeds and cut the flesh into small cubes.
Chop the olives and cut the parsley.
Fry the shallot and garlic in a spoon of olive oil.
Then add the rest of the olive oil and vinegar and season.
Add the rest of the ingredients .