Salmon with Carob Syrup

Name: Salmon with Carob Syrup
Cuisine: Cypriot
Ingredients: 4 salmon fillets, about 500g; 1 tablespoon olive oil; 15 cherry tomatoes; 2 cloves garlic; 4-5 sprigs of thyme; 2-3 sprigs of rosemary; 1 teaspoon salt; a little black pepper; 2 tablespoons unsalted butter; 1 teaspoon lemon zest; 3 tablespoons carob syrup (charoupo-melo); 1 teaspoon Dijon mustard; 1 level teaspoon saffron; 2 tablespoons pistachios (plain or salted)

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INGREDIENTS

4 salmon fillets, about 500g
1 tablespoon olive oil
15 cherry tomatoes
2 cloves garlic
4-5 sprigs of thyme
2-3 sprigs of rosemary
1 teaspoon salt
a little black pepper
2 tablespoons unsalted butter
1 teaspoon lemon zest
3 tablespoons carob syrup (charoupo-melo)
1 teaspoon Dijon mustard
1 level teaspoon saffron
2 tablespoons pistachios (plain or salted)

METHOD

Score the base of the cherry tomatoes in a cross shape. In a frying pan, heat the olive oil, and when hot, add the cherry tomatoes, garlic, thyme, rosemary, a little salt, and pepper. Cook for about 7-8 minutes. Remove them from the pan. Season the salmon with salt and pepper and place it skin-side down in the pan.
Cook for 2 minutes and then flip the salmon. Place the unsalted butter and the removed herbs on top. Add the lemon zest and drizzle the salmon with the carob syrup. Using a spoon, take some of the flavored butter from the pan and drizzle it over the salmon. Continue cooking for another 2-3 minutes.
Return the cherry tomatoes to the pan and add the mustard, saffron, and pistachios (if they are large, chop them finely). Stir and serve.