Huon Salmon Caprese Salad

Bahan-bahan

• 4x 120g portions of Huon Salmon
• 3 tbsp extra virgin olive oil
• 220g bocconcini, baby mozzarella balls
• 500g cherry or grape tomatoes, mixed colours
• 1/2 cup basil leaves, torn
• balsamic glaze, for drizzling

Kaedah

1. 1
   Heat 1 tbsp. olive oil in a large frypan over medium heat. Rub a little olive oil over the salmon and season with salt and pepper. Add the salmon skin side down and cook for 4-5 minutes or until golden, flip the salmon and cook for another 2 -3 minutes. Set aside to cool.
2. 2
   Tear each bocconcini in half and set aside while you prepare the tomatoes
3. 3
   Half the tomatoes, and place on a serving platter leaving them in a single layer as you go. Sprinkle generously with salt.
4. 4
   Break the salmon into bite-size pieces, arrange the salmon on top of the tomatoes, then scatter the bocconcini on the top, followed by half of the basil leaves. Sprinkle again with salt and pepper, and drizzle with plenty of oil. Finish with a few drops of balsamic glaze. Top with remaining basil leaves and serve.