Ingredients

• 150g/5oz salmon fillet
• salt and freshly ground black pepper
• 25g/1oz butter
• squeeze lemon juice
• 85g/3oz cherry tomatoes
• halved
• 1 tsp caster sugar
• dash red wine vinegar
• salt and freshly ground black pepper
• dash olive oil
• large handful fresh watercress
• salt and freshly ground black pepper

Directions

• For the seared salmon
• season the salmon fillet on both sides with salt and freshly ground black pepper. Melt the butter in a frying pan until frothing
• then add the salmon skin-side down and fry for 2-3 minutes
• or until golden-brown. Turn the fish over
• squeeze over the lemon juice
• remove from the heat and allow the salmon to finish cooking in the residual heat.
• For the sweet-and-sour tomatoes
• place the tomatoes
• sugar and red wine vinegar into a saucepan and season with salt and freshly ground black pepper. Gently simmer over a medium heat for ten minutes
• or until the tomatoes have softened.
• For the wilted watercress
• heat a dash of olive oil in a pan
• add the watercress and season with salt and freshly ground black pepper. Cook for 1-2 minutes
• stirring frequently
• until the watercress has wilted.
• To serve
• pile the wilted watercress onto a serving plate
• top with the salmon fillet and spoon the sweet-and-sour tomatoes on the side.