Slice the tomatoes in half and remove the core and seeds. Slice into fine strips and then into small cubes. Sweat the shallot in the Olive Oil until soft and translucent. Add the garlic and chilli and cook for a further 2 minutes. Remove from the heat and fold in the diced tomato. Add a few more glugs of Olive Oil and season with Sea Salt, Black Pepper, and sugar to taste. Stir the herbs through the salsa to serve.

Blanch the asparagus in a pot of boiling water for 2 minutes. Remove using tongs or a slotted spoon and drop them into a bowl of iced water for 30 seconds to prevent them from cooking further. When you are ready to serve, simply reheat them in a saucepan or in the microwave with a blob of butter.

Place a non-stick pan over high heat. Drizzle the salmon with Olive Oil and season with Sea Salt and Seafood Rub or Grinder. Place in the pan, serving side first, and sear on all sides until very golden and crispy on the outside but still slightly rare inside. Serve salmon on top of the blanched asparagus with a generous scoop of tomato salsa.

Tip: This salsa is delicious on omelettes, seared tuna, prawns, and crayfish or simply spooned over chargrilled bruschetta. If you are serving this with an Asian dish, use coriander instead of basil.