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Pan fried Salmon with sauce vierge


8 thin slices salmon, about 1cm thick

120ml/4fl oz extra virgin olive oil

1 lemon, juice only

2 tomatoes, skins and seeds removed, flesh diced

1 shallot, peeled, finely chopped

1 small garlic clove, peeled, finely chopped

2 courgettes, diced

2 tbsp chopped fresh tarragon

2 tbsp chopped fresh dill

2 tbsp chopped fresh parsley

2 tbsp chopped fresh chives

Pan fried Salmon with sauce vierge
Difficulty: easy


o Heat a frying pan until hot, add the butter then add the salmon and fry on each side for 2 minutes.
o Pour the olive oil in a non-reactive pan. Whisk in the lemon juice until well-combined. Add the chopped tomatoes, shallot, garlic and courgette.
o Heat the pan over a medium heat until the mixture is just warmed through.
o Add the tarragon, dill, parsley and chives and season, to taste, with salt and freshly ground black pepper. Set aside.

To serve –
o Place the salmon onto the plate then spoon the sauce vierge over the top.