Salmon with sauce vierge

4
15 minutes

Ingredients

Pan-fried salmon

  • 4 salmon fillets, about 125g each
  • 1 dash of sunflower oil
  • salt

Sauce vierge

  • 2 tomatoes
  • 1 garlic clove, minced
  • 8 tbsp of fresh basil, finely chopped
  • 3 tbsp of fresh chervil, finely chopped
  • 3 tbsp of flat-leaf parsley, finely chopped
  • 6 coriander seeds, finely crushed
  • 200ml of olive oil
  • 1 lemon, juiced
  • salt
  • ground white pepper

Method

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 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
  • 1 garlic clove, minced
  • 8 tbsp of fresh basil, finely chopped
  • 3 tbsp of fresh chervil, finely chopped
  • 3 tbsp of flat-leaf parsley, finely chopped
  • 6 coriander seeds, finely crushed
  • 200ml of olive oil
  • 1 lemon, juiced
  • salt
  • ground 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
  • 4 salmon fillets, about 125g each
  • 1 dash of sunflower oil
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
  • salt
6
Spoon the sauce over each serving plate and top with cooked salmon fillets to serve