A healthy, varied and summery meal with a bit of a kick! I love enjoying the salmon with the panzanella served overtop, but you could also just make one or the other (and the Amola Molten Hot Salt makes a nice addition to either).

Ingredients

• 4 Tbsp extra-virgin olive oil, divided
• 8 oz fillet wild sockeye salmon
• Amola Molten Hot Salt
• 2 Tbsp butter
• 12 cubes baguette, sourdough or other rustic loaf
• ½ cup chopped cherry tomatoes
• ¼ cup chopped parsley
• 1 Tbsp lemon juice
• Freshly cracked black pepper
• Chopped parsley, for garnish

Method

Heat 2 Tbsp of the olive oil in a skillet over high heat, then add the salmon, skin side down. Season with Amola Molten Hot Salt.

In another skillet, heat the remaining olive oil and fry the cubed bread until lightly crispy. Set aside.

Add the butter to the skillet with the salmon. Let it melt, then spoon the melted butter overtop to aid cooking the top. Cook until the salmon flakes easily with a fork, about 6–8 minutes total.

In a bowl, stir together the tomatoes, parsley, lemon juice and croutons. Season with freshly cracked black pepper, and serve alongside the salmon.