Roast Salmon a la vierge

This recipe was presented by Daniel Dobra as part of episode 8 of Huon Salmon’s Secret Pantry Business Facebook Live Series.

A rustic take on a French classic dish, this sauce vierge is a blend of olive oil, tomato and lemon which will give you a hearty taste of summer.
Curing the salmon first is optional, but according to Daniel it helps to develop the flavour and caramalise the salmon. Then cooked on it’s side, its a delicious alternative to the typical crispy skin salmon.

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Roast Salmon a la vierge
Preparation:
10 Minutes
Cooking:
20 Minutes
Serves:
2

Ingredients

  • 2 Huon Fresh Salmon Portions, skin on
  • Zucchini, cut into chunks
  • Fresh chervil and basil, to serve
  • Lemon Infused Olive Oil, to serve
  • Salmon cure:
  • 400g rock salt
  • 125g sugar
  • 25g white pepper
  • Sauce Vierge:
  • 100ml olive oil
  • 70g shallot, diced
  • 10g garlic, sliced
  • 1/2 lemon, zest and juice
  • 1 bay leaf
  • 5 sprig thyme
  • 225g tomato, roughly diced
  • 2g coriander seed, lightly crushed/cracked
  • 1/4 preserved lemon peel, finely diced

Method

  1. 1

    Optional Salmon Cure

    Combine all cure ingredients.
    Cover salmon with mix in a container.
    Cure for 12 hours in the fridge.

    Once complete, rinse the cure off the salmon under water and pat dry with paper towel.

  2. 2

    Sauce Vierge

    Combine oil, thyme, bay leaf, shallot & garlic, sweat on low heat till translucent & soft.
    Add tomatoes, cook gently till tomatoes lose their juice & soften slightly.
    Add zucchini and let sit whilst you cook salmon.

  3. 3

    Cook Salmon

    Slice the salmon into one inch slices.
    Heat a cast iron pan, and add some oil.
    Place the salmon into the pan on it's side.
    Cook for 2 minutes.
    Flip and cook for a further two minutes.
    Remove from the heat.

  4. 4

    Complete Sauce Vierge

    Take off heat add coriander seed, lemons & season with salt, pepper, sugar & white wine vinegar.

  5. 5

    To Serve

    Divide the sauce between two dishes and place two salmon pieces per serve.
    Finish with chervil and basil for added flavour, and drizzle with lemon infused olive oil.

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