Instructions: To make the sauce halve the tomatoes and place cut side up in a large roasting tin.

Thinly slice the garlic; scatter over the tomatoes season welt.

Drizzle 4 tbsp oil over.

Cook on the bottom runners of the roasting ovenfor 40 minutes then transfer to the simmering ovenfor a further 2 hours until shrivelled to half their size.

Set aside to cool.

Cook on the bottom runners of the baking ovenfor 2 hours then transfer to the simmering plate for 30 minutes or until shrivelled to half their size.

Set aside to cool.

If serving the salmon whole and leaving the head and tall on cut the latter into a V shape.

If serving in portions remove head and tail.

Remove fns from stomach and back with scissors then holding the tail (fine salt on your fingers well give a better grip) scrape off the scales with a knife working from tail to head.

Rinse salmon thoroughly.

Use half the butter to grease a large piece of foil.

Cut lemon into wedges; peel and thickly slice ginger.

Place salmon on the foil; stuff its belly with parsley bay leaves ginger and all but one lemon wedge.

Squeeze juice from remaining lemon wedge over salmon.

Melt remaining butter brush over salmon.

Season wrap salmon in foil leaving space within the parcel but sealing edges.

Bake on the grid shelf on the floor of the roasting ovenwith a cold roasting tin on the top runners for 40 minutes.

If not quite cooked through transfer to the simmering ovenfor 10 to 20 minutes or until the flesh breaks under the pressure of a finger.

Cook on bottom runners of baking ovenfor 1 hour.

If not cooked through move to simmering ovenfor 10 to 20 minutes or until the flesh breaks under finger pressure.

Remove the cooked salmon from oven: leave in foil for 20 minutes.

Meanwhile finish the sauce.

Finely chop the onions and cook in a covered pan in the remaining olive all on the simmering plate for 7 to 10 minutes or until very soft but barely coloured.

Stir in the turmeric cloves and split cardamom pods.

Using a sharp knife scrape the tomato flesh from the skins and add to the sauce with any juices that have collected in the baking sheet.

Heat the sauce gently on the simmering plate for 3 to 4 minutes until it is the consistency of a thin chutney.

Adjust seasoning cover and set aside. Serve the sauce either warm or cold To help remove the salmon skin open and fold back the foil from the fish then place in the middle of the roasting ovenfor 3 to 4 minutes or until skin turns crisp.

Serve he salmon warm or cold garnished with salad leaves and fresh herbs.

Accompany with the sauce.

A 2.7kg salmon will just fit diagonally on a baking tray. If your salmon is rounded rather than long and thin allow an extra 15 minutes cooking. If serving cold leave to cool completely in the foil.

Take care not to overcook salmon as it will be dry instead of rich and creamy in texture. Press very firmly with your fingertips in the thickest part to check if the fish will flake under pressure.

Serves 8

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