Pan Fried Salmon With Fresh Herb Sauce

Step 1: To make the sauce, first plunge the tomatoes into boiling water for a few seconds, then drain and refresh in a bowl of iced water. Peel, deseed and finely chop the tomatoes (you can also leave the seeds and juice, like I've done).

Step 2: Place in a bowl with the garlic, chopped herbs and crushed coriander seeds. Mix in the olive oil, lemon juice and zest, then season to taste with salt, white pepper and sugar if necessary to freshen up those winter tomatoes that have little flavor (it also helps cut down on the acidity).

Step 3: The sauce can be served straight away, or made ahead and reserved until ready to serve. The flavours will improve if left for a few hours or if warmed through slightly before serving.

Step 4: Descale your salmon, if required. Salt and pepper both sides of the salmon (meaty and skin sides), to taste, being careful not to overdo it). Set aside.

Step 5: Just before serving, place a large frying pan over medium heat and add a good dash of sunflower oil or olive oil. Add the salmon fillets, skin-side down, and cook for about 5 minutes, until skins have crisped up.

Step 6: Flip over and cook the other side for another 5 minutes, or until both sides are golden brown and cooked to desired doneness. Season the fish lightly while still in pan, again, being careful not to over salt. (If your fish is thick where you feel it won't cook to desired doneness without burning the fish, I've finished it off in the oven for about 5 more minutes. I like it medium).

Step 7: Spoon the sauce over each serving plate and top with cooked salmon fillets to serve or do the reverse by topping the salmon with the tomato sauce, if desired.