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.