Simple and delicious

Salmon with pomodorini or cherry tomatoes 

First with a paper towel pat dry the skin side of the salmon and remove any excess scales. Place the salmon skin down on a non stick pan coated with good olive oil. Fry in medium heat for two minutes and turn it over. Another two minutes and remove it and place in a dish.

In another skillet coated with good olive, add a clove of garlic, two anchovies  and a few red pepper flakes. Before this step cut the tomatoes in half. Once the garlic is brown, it has done it's job and may be removed. Add the tomatoes and a little salt but not too much because of the anchovies. Make sure that the anchovies are totally amalgamated. At this point add about half a glass of good white wine and allow the alcohol to evaporate. Cook for about 5 minutes and if needed add some hot water. Now place the salmon skin down on the tomatoes. Add some Italian parsley and some black pepper. Spoon the sauce over the fish and lower the heat. How cooked it is may be gathered by looking at the color of the center of the salmon. Some prefer it lees cooked. 

To complete the dish, place the salmon on a flat plate and spoon the tomatoes around it. Sprinkle with more basil and more black pepper. A touch of raw EVO is also desirable.

Buon appetito