SALMON WITH SAUCE VIERGE
INGREDIENTS (SERVES 2)
2 salmon fillets
canola oil lemon infused
8 cherry tomatoes, havled
4 anchovies, halved and diced
small bunch of parsley, roughly chopped
small bunch of bazil, roughly chopped
3 cm cubes of butter
1 garlic clove, finely chopped
Preheat oven to 180 degrees.
To begin cooking the salmon heat up a pan on high and drizzle with oil. Once the pan is hot place the salmon fillets on skin side down for 2 minutes. Apply pressure to the salmon to help crisp the skin. Season the other side of the salmon with a pinch of salt, flip them over and take off the heat. Add another pinch of salt on the skin and put them in the oven for 3 minutes.
When 3 minutes is up take the salmon out of the oven and the pan and set aside.
With the pan you were using with the salmon, put on a medium heat and add the butter, anchovies, garlic, tomatoes, herbs and mix it around. Keep cooking until you see a change in colour. Turn the heat off and add a squeeze of the cheeks cut from a lemon, keep mixing until you can really smell all flavours.
Plate up the salmon and add a couple of spoonfuls of the sauce on top.