Salmon Nicoise with Sauce Vierge
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Salmon Nicoise with Sauce Vierge
Recipe Courtney Roulston
Ingredients
sauce vierge
90ml Squeaky Gate extra virgin olive oil
1 large clove garlic, finely chopped
1 large anchovy fillet
2 medium sized vine-ripened tomatoes, seeds removed, flesh diced
1 large lemon
2 tbsp basil, leaves picked, sliced
3 x 200g salmon fillets, skin on, (middle cuts all the same size)
100g green beans, blanched and sliced lengthways
12 small black olives, roughly torn
¼ bunch chives, finely sliced to garnish
¼ bunch chervil to garnish (can be parsley or dill alternatively)
one large Raco frypan
1 fresh crusty baguette to serve
Method
For the sauce Vierge, place the oil, garlic and anchovy into a medium frying pan over a low heat and cook until the anchovy just melts into the oil. Remove from the heat, and allow to cool slightly before adding in the chopped tomatoes and set aside to infuse. Just before serving add in a squeeze of lemon juice and the chopped basil.
Heat a BBQ or non-stick frying pan over a medium/high heat. Cut the skin from the salmon and place in the pan with a little salt. Cook the skin for 2-3 minutes each side, or until crispy. Drain on paper towel. Cut each piece of salmon into 3 lengthways (1.2cm fillets). Season with a little salt and grill the salmon for 1-2 minutes each side, or until just cooked.
Arrange the salmon onto a serving platter along with the green beans. Scatter over the olives and dress with the sauce Vierge. Garnish with crushed crispy salmon skin, chives and chervil. Serve warm with crusty bread.
