18/06/2026
Sauce Vierge, Pan Roasted Salmon and Lemon
2 salmon fillets
1 k**b of butter
1 clove garlic
Thyme
Sauce Vierge
3 finely diced plum tomatoes
1 finely diced shallot
1 grated garlic clove
Bunch of dill
Bunch of basil
Juice and zest of 1/2 lemon
1-2 tbsp cider vinegar
Very generous drizzle of extra virgin olive oil
Salt + pepper
Start by making the sauce vierge.
Finely dice the vegetables. Traditional recipes remove the seeds and skin from the tomatoes, but I don't think it's necessary for midweek cooking. Add a generous amount of good quality extra virgin olive oil, the juice and zest of 1/2 lemon, and the vinegar. Taste for seasoning and allow it to sit for 10-15 minutes to let the flavours develop. It's a vinaigrette, so you want it to be sharp.
The key to crispy anything is removing moisture. I left my salmon skin side up, uncovered in the fridge overnight to dry out the skin. Otherwise, pat it dry with paper towels. Drizzle with a little olive oil and season generously with salt. Cook skin side down in a medium pan with some olive oil. You want to cook the salmon 90% of the way skin side down, as it protects the fish from cooking too quickly while also crisping up the skin. Watch the heat and be careful not to burn it.
Add the butter, garlic and thyme to baste and finish cooking the top side of the fish. Allow it to rest for a couple of minutes.
To plate, spoon the sauce vierge onto a flat dish. Sit the salmon on top and serve with more lemon.
Don't waste any of the tomato dressing, mop it up with bread to avoid licking the plate.
So simple, so classy.
