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Ingredients

2 pieces (250g) of good quality salmon per person
250g cherry tomatoes
1 lemon
light white wine vinegar
honey
sugar
salt and pepper
olive oil

Method

Squeeze both halves of lemon over salmon in dish.

Sprinkle on 2 tblsp sugar, salt and pepper.

Leave as long as possible! 

Pour off excess juice.

Put a bit of olive oil on the top of each piece
to prevent it drying out.

Cook in oven for 15mins at 220 deg C.

Meanwhile halve tomatoes.

Cook in 2 tblsp olive oil in a pan for 5
mins.

Add 2 tblsp light white wine vinegar and 2 tsp honey until smooth
consistency. 

Serve with spuds - which should prolly be put on first!