Ingredients

• 150ml/¼ pint olive oil
• 150ml/¼ pint vegetable oil
• 1 tsp chilli flakes
• 4 cloves
• 2 cardamom pods
• lightly crushed
• 1 x 100g/3½oz salmon fillet
• skin removed
• 1 tbsp olive oil
• ¼ onion
• chopped
• 1 tsp chilli flakes
• 200g/7oz canned cherry tomatoes
• 1 tbsp chopped fresh basil leaves
• salt and freshly ground black pepper

Directions

• For the chilli-poached salmon
• heat the oils and spices in a heavy-based saucepan over a medium heat.
• Add the fish and poach for 8-10 minutes
• or until the fish is cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.
• For the sauce
• heat the oil in a frying pan and gently fry the onion until softened but not coloured.
• Add the chilli flakes and tomatoes and simmer for 2-3 minutes
• until slightly thickened. Add the basil leaves
• season
• to taste
• with salt and freshly ground black pepper and stir.
• To serve
• place the fish onto a serving plate and drizzle over the sauce.