Slow-simmered Salmon Ramen with brown butter and sage

Prep everything first: chop the aromatics, measure the brown butter and sage 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. Steam over simmering water until just tender and vibrant, then dress while warm.

Stir in the extra-virgin olive oil and the rest of the brown butter and sage flavours, letting them cook out for a minute until fragrant.

Add the leek along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped basil and serve while hot.