Ingredients

• 1 ripe small tomato (or a few cherry tomatoes)
• approximately 100 g salmon fillets, without skin and bones
• extra virgin olive oil
• sea salt, freshly ground black pepper, dried oregano, fresh basil
• good balsamic vinegar
• optional - 2 cherry tomatoes for decoration
• crispy baguette

Preparation

1. Blanch the tomato, peel it, cut into quarters. Remove the seeds with the juice leaving only the flesh. Cut it into the smallest cubes possible, mix with chopped fresh basil leaves, 1 tablespoon extra virgin olive oil and a pinch of dried oregano.
2. Cut the salmon across into thin slices, flatten with a meat mallet into even thinner fillets. Arrange in the shape of a heart (or circle) directly on an oven-safe plate or on a baking sheet lined with baking paper. Cover with tomato salsa, decorate with cherry tomatoes.
3. Place under a preheated grill in the oven for 5 minutes. Serve with baguette, season with salt, freshly ground black pepper, balsamic vinegar and extra virgin olive oil.