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Sauce Vierge Salmon
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To serve place the salmon in the centre of a bowl and spoon a generous serving of the sauce vierge over the top.
Sauce vierge salmon. Season salmon to taste place skin side down in pan and cook until medium rare 4 5 minutes. Preheat the oven to 350 f. Set aside to marinate for 30 minutes.
For the wild salmon heat a large frying pan and once hot add the oil. Sauce vierge sauce vierge has a few different variations but the standard for the sauce has remained a mix of tomato basil olive oil and lemon juice. Line a baking sheet with parchment paper.
Once your salmon is cooked remove it from the oven and drain the fish well on kitchen towels. Sauce vierge literally virgin sauce was created in 1976 by michel guérard one of the forces behind the lighter fresher nouvelle cuisine that sprang up in reaction to cuisine classique dripping with all its hefty mother sauces. A sauce vierge is a simple sauce made of olive oil tomato basil and lemon juice and this recipe adds parsley diced anchovy fillets and minced garlic to create a fresh side for a seared salmon fillet.
Place the fillets of salmon skin side down for three minutes and turn over for another three minutes. 1 2 to 3 lb any salmon fillet. Remove from the pan and leave to rest in a warm place.
To finish your sauce vierge just add the chopped basil and give it a good stir. Brush the skin of the salmon with olive oil and season both sides with salt and pepper. When it starts to bubble and change colour add the salmon fillets skin side down.
Fresh tomato olive oil lemon juice and fresh herbs but from there it s up to you. For the sauce vierge pour the olive oil into a non reactive pan. There have emerged only a few non negotiables.
This Is A Classic French Sauce Made With Lemon Juice And Olive Oil And It Makes A Great Spring Dressing
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