Grilled salmon with dragoncello sauce

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the sauce

  • 1 slice day-old bread, crusts removed
  • 50–75ml/2–2½fl oz red wine vinegar
  • 1 hard-boiled free-range egg yolk, grated
  • 2 anchovy fillets, finely chopped
  • 1 tbsp baby capers, finely chopped
  • 1 garlic clove, minced
  • 1 tbsp finely chopped fresh tarragon
  • 2 tbsp olive oil
  • salt and freshly ground black pepper

For the salmon

  • 2 x 200g/7oz organic or good-quality salmon fillets, skin-on
  • 1 lemon, juice only
  • salt and ground white pepper

For the salad

  • 100g/3½oz smoked pancetta
  • 4 tbsp fresh tarragon leaves
  • 4 tbsp frisée leaves
  • 1 banana shallot, finely chopped
  • 50g/1¾oz lamb’s lettuce
  • 1 tsp red wine vinegar
  • 2 tbsp olive oil
  • salt and freshly ground black pepper
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