- 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
- 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.