Sun-ripened Salmon Pilaf with olive and tomato

Prep everything first: chop the aromatics, measure the olive and tomato 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. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.

Stir in the lemon and the rest of the olive and tomato flavours, letting them cook out for a minute until fragrant.

Add the red onion 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.