Salmon with sauce vierge
Item 1 of 1
A stalwart of French cuisine, this sauce vierge recipe from chef Steven Doherty includes the core ingredients of fresh tomato, fragrant basil and rich olive oil with a little acidity from freshly squeezed lemon juice. Crushed coriander seeds add wonderful aroma, while the addition of chervil and parsley add a British twist to the dish. Here the sauce is served with simple pan-fried salmon fillets, but other poached fish, grilled lamb cutlets, pasta or warm new potatoes would also work well.
First published in 2016
Ingredients
Metric
Imperial
Pan-fried salmon
- 4 salmon fillets, about 125g each
- 1 dash of sunflower oil
- salt
Sauce vierge
- 2 tomatoes
- 1 garlic clove, minced
- 8 tbsp of fresh basil, finely chopped
- 3 tbsp of fresh chervil, finely chopped
- 3 tbsp of flat-leaf parsley, finely chopped
- 6 coriander seeds, finely crushed
- 200ml of olive oil
- 1 lemon, juiced
- salt
- ground white pepper
SAVE RECIPE
Method
1
To make the sauce, first plunge the tomatoes into boiling water for a few seconds, then drain and refresh in a bowl of iced water. Peel, deseed and finely chop the tomatoes
- 2 tomatoes
2
Place in a bowl with the garlic, chopped herbs and crushed coriander seeds. Mix in the olive oil and lemon juice then season to taste with salt and white pepper
- 1 garlic clove, minced
- 8 tbsp of fresh basil, finely chopped
- 3 tbsp of fresh chervil, finely chopped
- 3 tbsp of flat-leaf parsley, finely chopped
- 6 coriander seeds, finely crushed
- 200ml of olive oil
- 1 lemon, juiced
- salt
- ground white pepper
3
The sauce can be served straight away, or made ahead and reserved until ready to serve. The flavours will improve if left for a few hours or if warmed through slightly before serving
4
Just before serving, place a large frying pan over a medium heat and add a good dash of sunflower oil. Add the salmon fillets, skin-side down, and cook for about 5 minutes
- 4 salmon fillets, about 125g each
- 1 dash of sunflower oil
5
Flip over and cook the other side for another 5 minutes, or until both sides are golden brown. Season the fish lightly while still in pan
6
Spoon the sauce over each serving plate and top with cooked salmon fillets to serve
First published in 2016
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2025