Serves 6

Let your imagination soar. Try out some of those specialty tomatoes (golden, purple, etc.) in this recipe instead of beefsteak.

1 tablespoon olive oil

6 portions salmon (sushi grade)

6 anchovy fillets

1 beefsteak tomato, thinly sliced

½ cup Yogurt Cheese (see recipe on page 51)

¼ cup capers

¼ bunch chives, finely chopped

• Preheat oven to 375°.

• Pour the oil into a rack pan, then place the salmon in the pan. Place the anchovies on top, and roast for 10 minutes.

• Remove from oven. Slice the salmon and place on plates. Top with tomato slices. Dollop yogurt cheese on top of the tomato, then sprinkle with capers and finely chopped chives.