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salmon with sauce vierge

Salmon Sauce Vierge

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: serves 4


  • 300g / 11oz mixed diced tomatoes (cherry and plum tomatoes)
  • half teaspoon of coriander seeds.
  • 1 teaspoon of sugar.
  • juice of one lemon.
  • 1 tablespoon of balsamic vinegar.
  • 150 ml / quarter pint of extra virgin olive oil.
  • 30 g / 1 oz chopped basil leaves.
  • 2 tablespoons of olive oil to cook the salmon.
  • 4 x 175g / 6oz salmon supremes.


  1. Pre-heat the oven to 180c / 350f.
  2. Toast your coriander seeds in a moderately hot pan for about 3 minutes.
  3. Transfer them to a mortar and pestle and grind them up roughly.
  4. Mix the coriander seeds with the sugar and sprinkle the mixture over the diced tomatoes before baking the tomatoes in a hot oven for about 5 minutes until they just begin to soften slightly.
  5. Move the tomatoes to a large bowl and add the lemon juice, balsamic vinegar, and olive oil. Season with a little flakey sea salt and mix well.
  6. Heat a pan on a high heat large enough to hold your 4 salmon supremes. Add the oil and then gently slid in the salmon.
  7. Cook the salmon for about 2 minutes till golden brown on one side than flip it over. Place the salmon in the oven. It will take about a further 5 minutes to cook depending on its thickness.
  8. Once your salmon is cooked remove it from the oven and drain the fish well on kitchen towels.
  9. To finish your sauce vierge just add the chopped basil and give it a good stir.
  10. To serve place the salmon in the centre of a bowl and spoon a generous serving of the sauce vierge over the top.


Goes with just about any fish I can think of. Works really well with shellfish too.