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1
Peel the salmon fillets.
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2
Sprinkle with some salt (not included in the ingredients list) and leave to stand for about 30 minutes to get rid of fishy smell or excess moisture.
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3
Meanwhile chop the onion and capers.
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4
Cut the tomatoes in half.
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5
Blanch the vegetables for garnish in salted water.
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6
Pat dry the salmon fillets and sprinkle with salt and pepper on both sides.
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7
Coat one side with panko.
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8
Heat the vegetable oil in a frying pan and fry the salmon with the side with the panko down.
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9
Turn over and remove from the frying pan after cooking thoroughly.
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10
Boil the water with the butter in a sauce pan and add the sliced lettuce.
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11
Cover with a lid to steam for about 1 minute over a low heat.
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12
Place the lettuce onto a serving plate and put the salmon on top.
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13
Make the sauce.
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14
Put the onion and capers in the same saucepan and fry.
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15
Add the white wine and evaporate the alcohol content.
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16
Turn off the heat and leave to cool for a little while.
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17
Add the egg yolk and whisk until fluffy.
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18
Turn on the heat and add the tomato.
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19
Heat to reduce the sauce by crushing the tomatoes.
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20
Taste and season with butter, salt and pepper.
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21
Pour the sauce over the salmon and serve.
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22
I peeled cherry tomatoes and added some parsley.
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23
With the peeled tomatoes you will have smoother sauce.
