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Wild salmon fillets with sauce vierge

Prep time
10 mins
Cooking Time
10 mins


  • 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
When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.

The MSC blue fish tick


  1. Season the MSC certified sustainable salmon fillets with salt and leave for a few minutes to draw the moisture from the skin.
  2. 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.
  3. Pat the fish dry with paper towel and re-season the skin with salt.
  4. 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.
  5. 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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