Instructions

1. Chop the onion and celery.
2. Heat half of the oil the oil and gently sauté the onion and celery for 5 minutes, then add the capers and cook for another minute.
3. Add the tomatoes, then scatter the herbs on top. Drizzle with half of the balsamic vinegar.
4. Put a lid on and sauté for another 5 minutes or so, until the tomatoes are tender and start bursting.
5. Place the salmon fillets on top. Season with salt & pepper, then drizzle the fish with the remaining oil and balsamic. Sprinkle the black cumin seeds on top.
6. Put the lid on and steam for 5-8 minutes over low heat.
7. Scatter the rocket leaves on two or four plates then put the tomatoes and salmon steaks on top. Drizzle with the jus.
8. Serve with chopped parsley.