Tim Siadatan served up tasty wild salmon with panzenella on Sunday Brunch.

The ingredients are: Wild Salmon, skin on but scaled (200g fillet per serve).

For the panzenella: 100g Sourdough (torn in small bits and soaked in vinegar), 1 tin Ortiz anchovy fillets in oil, 1 tbsp Capers, 1/2 Cucumber strip peeled and de-seeded, 200g Ripe baby tomatoes or a mix of ripe tomatoes (Halved and de-seeded), 1/6 Red onion (thinly sliced), 6 Purple olives (de-stoned and torn), 2 Handfuls Basil leaves (roughly chopped), 1/2 Handful Mint leaves (roughly chopped), 1/2 Parsley leaves (roughly chopped), 80ml Excellent quality olive oil, Tbsp Cabernet Sauvignon vinegar, Malden Salt to taste and Fennel tops to garnish and a wedge of lemon.

See Tim’s recipes in his book titled: Trullo available from Amazon now.