Pan fried salmon with sauce vierge Recipe

Pan fried salmon with sauce vierge Recipe

  • 25g/1oz butter
  • 8 thin slices salmon, about 1cm/½in thick
  • 120ml/4fl oz extra virgin olive oil
  • 1 lemon, juice only
  • 2 tomatoes, skins and seeds removed, flesh diced
  • 1 shallot, finely chopped
  • 1 garlic clove, 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
  • salt and freshly ground black pepper
  1. Heat a frying pan until hot, add the butter then add the salmon and fry on each side for two minutes.
  2. Pour the olive oil into a non-reactive pan. Whisk in the lemon juice until well-combined. Add the chopped tomatoes, shallot, garlic and courgette.
  3. Heat the pan over a medium heat until the mixture is just warmed through.
  4. Add the tarragon, dill, parsley and chives and season, to taste, with salt and freshly ground black pepper.
  5. To serve, divide the salmon between four plates then spoon the sauce vierge over the top.
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