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Salmon with sauce vierge

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Ingredients

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Pan-fried salmon

Sauce vierge

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Method

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1
To make the sauce, first plunge the tomatoes into boiling water for a few seconds, then drain and refresh in a bowl of iced water. Peel, deseed and finely chop the tomatoes
2
Place in a bowl with the garlic, chopped herbs and crushed coriander seeds. Mix in the olive oil and lemon juice then season to taste with salt and white pepper
3
The sauce can be served straight away, or made ahead and reserved until ready to serve. The flavours will improve if left for a few hours or if warmed through slightly before serving
4
Just before serving, place a large frying pan over a medium heat and add a good dash of sunflower oil. Add the salmon fillets, skin-side down, and cook for about 5 minutes
5
Flip over and cook the other side for another 5 minutes, or until both sides are golden brown. Season the fish lightly while still in pan
6
Spoon the sauce over each serving plate and top with cooked salmon fillets to serve
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