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Salmon with sauce vierge


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Pan-fried salmon

Sauce vierge

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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
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
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
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
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
Spoon the sauce over each serving plate and top with cooked salmon fillets to serve
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