6 tomatoes
4 salmon fillets with skin
6 tbsp. olive oil
3 shallots (or 1 small onion)
1 clove of garlic
100 g black olives (without core)
2 tbsp. capers
1 tbsp. mustard
1 / 2 tsp. tarragon (dried)
1 tbsp. butter
salt, pepper
Peel tomatoes, remove seeds and dice finely. Season
salmon fillets with salt and pepper.
Fry fillets in 3 tbsp. of oil on the skin side 5 minutes, turn and fry
about 3 minutes more.
Peel and dice shallots and garlic. Sauté them in the remaining oil. Add
tomatoes, olives and capers, season with salt and pepper, simmer for
about 3 minutes. Stir in mustard, tarragon, butter and season.
