Mixed tomato salad with salmon skin croutons and nori sprinkle

Mediterranean 15 Mins Prep · 25 Mins Cook

1. Preheat the oven to 180°C, gas mark 4. Line a baking tray with parchment paper.
2. Pat the salmon skin dry with a paper towel. Using a sharp knife or your fingers, carefully remove the skin from the salmon fillets. Lay the skin flat on the lined baking tray and place an empty loaf tin on top of the skins to weigh them down, this will ensure they don’t curl up while cooking. Bake in the oven for approx. 15 minutes, until crispy and golden. Set aside to cool.
3. Drizzle the salmon fillets with olive oil and season lightly with salt and pepper. Place the fillets on a baking tray and roast in the oven for approx. 20 minutes, or until cooked to your liking. Allow to cool slightly before flaking into bite-sized pieces.
4. Toast the sesame seeds in a dry pan over a medium heat until golden and fragrant. Crumble the nori sheet into small flakes and mix with the toasted sesame seeds in a small bowl. Set aside.
5. In a small bowl, whisk together the sesame oil, rice vinegar, honey, soya sauce, salt and pepper until emulsified.
6. Place the corn salad leaves in a large serving bowl or on a platter. Slice the Golden Coeur de Boeuf and Marbruni tomatoes into 1cm-thick slices and arrange them over the corn salad. Scatter the flaked salmon over the tomatoes. Drizzle the dressing evenly over the salad. Break the crispy salmon skin into croutons and scatter over the salad. Sprinkle the nori-sesame mixture over the top.
7. Serve immediately.

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