Salmon with baby heirloom tomatoes



center cut of one side of fresh, wild salmon (skin on)

2 cups dashi broth

1 tablespoon olive oil

1 cup julienne fennel

1-2 cups baby heirloom tomatoes, cut in half

2 cloves sliced garlic

2 shallots, julienne

¼ cup sake

1 tablespoon roughly chopped dill


Place the dashi in a large pan, bring to a boil then reduce to a simmer and place the skin side down into the broth; meanwhile place a sauté pan over medium heat. Sauté the fennel until soft and golden brown; add the tomatoes, garlic and shallots, cook until soft. Add the sake and heat through. Add the dill, season with salt and pepper. Carefully, using a spatula, flip the salmon over for a couple of minutes. Spoon a little of the dashi into the sauce with the tomatoes. Serve the salmon with the tomatoes and fennel spooned over it.