A great summer dish for light, fresh eating. Vary the herbs in the green sauce according to what you can get hold of.
Ingredients
- For the wild salmon
-
- 2 tbsp
olive oil - 4 x 150-200g/5½-7oz pieces wild
salmon fillet
- 2 tbsp
- 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
- 120ml/4fl oz extra virgin
Preparation method
-
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.
-
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.
-
Heat the pan over a medium heat until the mixture is just warmed through.
-
Add the basil, chervil, dill, parsley and chives and season, to taste, with salt and freshly ground black pepper.
-
To serve, divide the salmon among four plates and then spoon the sauce vierge over the top.