Seared Salmon with Peach Cider Glaze

0 Combine the peach cider vinegar with the maple syrup, mustard, garlic and salt & pepper in a bowl. Whisk together then set aside.
1 Season the salmon fillets with the paprika, garlic powder, salt & pepper, then lightly drizzle each fillet with olive oil.
2 Heat a skillet on medium heat with about 2 tbsp of olive oil. Sear the salmon fillets for about 5 minutes per side, until browned. Remove the salmon from the pan, and soak up the excess oil using a paper towel.
4 Place the salmon fillets back into the pan on a medium/low heat and pour the marinade over the top. Let the glaze simmer until it's thickened, for about 5 minutes. Spoon the sauce over the salmon, and garnish with fresh cilantro once done.
5 For the tomato salad, thinly slice the tomatoes and layer them on a plate. Top with flakey salt, a drizzle of olive oil, burrata and fresh basil.