Wild salmon with sauce vierge
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen
A great summer dish for light, fresh eating. Vary the herbs in the green sauce according to what you can get hold of.
Method
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For the wild salmon, heat a large frying pan and, once hot, add the oil. Place the fillets of salmon skin-side down for three minutes and turn over for another three minutes. Remove from the pan and leave to rest in a warm place.
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For the sauce vierge, pour the olive oil into a non-reactive pan. Whisk in the lemon juice until well combined. Add the chopped tomatoes, shallot, garlic and capers.
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Heat the pan over a medium heat until the mixture is just warmed through.
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Add the basil, chervil, dill, parsley and chives and season, to taste, with salt and freshly ground black pepper.
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To serve, divide the salmon among four plates and then spoon the sauce vierge over the top.
Ingredients
For the wild salmon
- 2 tbsp olive oil
- 4 x 150-200g/5½-7oz pieces wild salmon fillet
For the sauce vierge
- 120ml/4fl oz extra virgin olive oil
- 1 lemon, juice only
- 2 tomatoes, skin and seeds removed, diced
- 1 shallot, finely diced
- 1 garlic clove finely chopped
- 2 tbsp baby capers
- 2 tbsp torn fresh basil
- 2 tbsp chopped fresh chervil
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh parsley
- 2 tbsp snipped fresh chives
- salt and freshly ground black pepper
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