Confit cherry tomato, olives, basil and salmon
You could call it kitsch, but serving a dish in the can the fish just came from looks super fun and surprising. Just make sure to clean the cans thoroughly before serving.
Preheat the oven to 140°C.
Place the cherry tomatoes mixed with 1 tablespoon of olive oil in an oven dish. Season with salt and bake the tomatoes for 15-18 minutes in the oven. Add the olives, caperberries, and salmon approximately 4 minutes before the end of the cooking time. Drizzle with olive oil.
Remove the dish from the oven and mix the basil and a splash of olive oil into the contents. Season with salt and pepper.
Place the lemon halves, cut-side down, in a grill pan and roast until caramelized.
Divide the salmon mixture among four empty cans, or onto a plate, and garnish with the daikon or chives. Serve with grilled lemon wedges. Enjoy!
