from Tolarno Bistro: The Life, Times and Recipes of a Remarkable Restaurant (page 119) by Iain Hewitson and Bob Hart
For ease of effort, this delivered a delicious sauce.
Sauce: Cherry tomatoes (I substituted a box of Cocktail Truss tomatoes which have better flavour), EVOO, lemon juice, S & P, Fresh herbs (parsley, chervil and chives). I committed the chervil and substituted garlic chives. Heat to a low simmer.
Green Beans: Blanched in salted water.
Salmon: Rather than use the grillé method, I put the salmons shin side down on cooking paper in the frypan and used the fish weight. (The brown paper allows me to remove the salmon earlier than when the skin would normally release from the pan). Worked perfectly.
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