Fire-roasted Salmon Gratin with tomatillo and jalapeno

Prep everything first: chop the aromatics, measure the tomatillo and jalapeno elements, and pat the salmon dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the salmon. Transfer to the oven and bake until set, bubbling and golden on top.

Stir in the dried ancho chillies and the rest of the tomatillo and jalapeno flavours, letting them cook out for a minute until fragrant.

Add the cherry tomatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.