- 1 Fresh Huon Salmon filler, with skin on
- 3 tbsp extra virgin olive oil
- 4 anchovy fillets
- 2 cloves garlic, minced
- 1/2 cup cherry tomatoes
- 2 lemon cheeks
- 1 bunch parsley
- 1/4 bunch basil leaves, torn
Heat 1 tbsp olive oil in a pan over high heat, place salmon skin down. Press down on the salmon for the first minutes to prevent it from curling. Let cook for 1-2 minutes or until the fillet is around 80 per cent cooked, then turn for another 30 seconds. Once the salmon is cooked, transfer to the plate and allow to rest.
While salmon is resting, add 1 tbsp of olive oil, garlic and anchovies to the pan and stir. Add the cherry tomatoes, lemon juice and the remaining oil to the pan and toss. Lastly add parsley and basil, stir.
To serve, place sauce on the plate beside the salmon. Garnish with micro herbs.