Ōra king salmon with tomato and peach salad

Ingredients

• 1½ tbsp pomegranate molasses
• 1 tbsp orange juice
• 1 kg side of Ōra king salmon, skin on, pin-boned
• 6 mixed heirloom tomatoes, sliced or cut into wedges
• 400 gm mixed heirloom cherry tomatoes, halved
• 2 firm, ripe yellow peaches, cut into wedges
• 2 firm, ripe white peaches, thinly sliced on a mandolin
• 2 golden shallots, thinly sliced
• Baby basil, to serve
• Davidson plum vinaigrette
• 60 ml (¼ cup) extra-virgin olive oil
• 1½ tbsp raspberry vinegar (see note)
• 2 tsp freeze-dried Davidson plum powder (see note)
• ¼ tsp Dijon mustard
• Finely grated zest of ¼ orange, plus 2 tbsp orange juice