Prep time
10 mins
Cooking Time
10 mins
Serves
4
Ingredients
- 4 x MSC certified sustainable salmon fillets, skin left on such as three packs of John West Wild Alaskan Sock-eye Skin-on 280g (look for the MSC blue fish tick)
- Pinch sea salt flakes
- olive oil, for frying
- extra virgin olive oil, for drizzling
For the sauce vierge
- 4 marinated artichoke hearts, roughly chopped
- 1⁄2 bunch of basil, leaves, picked
- 2 French shallots, finely diced
- 20 cherry tomatoes, finely sliced
- 1 small handful of chives, finely snipped
- 3 teaspoons capers
- juice of 1⁄2 lemon
- 1⁄2 teaspoon sherry vinegar or apple cider vinegar
- freshly ground black pepper
Method
- Season the MSC certified sustainable salmon fillets with salt and leave for a few minutes to draw the moisture from the skin.
- For the sauce vierge, in a large bowl, combine the artichoke, basil, shallot, tomato, chives, capers, lemon juice and vinegar. Stir carefully so as not to bruise the delicate ingredients. Season with salt and pepper.
- Pat the fish dry with paper towel and re-season the skin with salt.
- Heat some olive oil in a large frying pan over medium heat and fry the snapper, skin side down, for 4-5 minutes. Turn the fish and cook for 2 more minutes until the fish has cooked through. Remove from the heat immediately.
- Serve one fillet per person with a generous serving of the sauce vierge spooned across the top. Finish with a drizzle of the extra virgin olive oil.
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