Salmon with sauce vierge

• Gluten free

• Seafood

  • 4 Salmon, Fillets

• Produce

  • 8 tbsp Basil, fresh
  • 3 tbsp Chervil, fresh
  • 3 tbsp Flat-leaf parsley
  • 1 Garlic clove
  • 1 Lemon
  • 2 Tomatoes

• Baking & Spices

  • 6 Coriander seeds
  • 2 Salt
  • 1 White pepper, ground

• Oils & Vinegars

  • 200 ml Olive oil
  • 1 dash Sunflower oil

Found on greatbritishchefs.com

Description

Ingredients

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

Directions

• 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
• 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
• 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
• 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
• 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
• Spoon the sauce over each serving plate and top with cooked salmon fillets to serve