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Ingredients
- 2 salmon fillets, scaled with skin on
- Sea salt
- 2 large tomatoes
- 1tbs capers
- Handful fresh chives, chopped
- Handful fresh dill, chopped
- 4tbs olive oil
- Juice and zest of 1 lemon
- 1tbs vegetable oil
- Place the salmon steaks skin side down on a tray with some kitchen paper, and sprinkle them with sea salt. Leave in the fridge for 30 minutes.
- While the salmon is in the fridge, make the sauce vierge. Quarter the tomatoes, then remove and discard the seeds before dicing the tomatoes into small cubes and placing in a bowl. Add the capers, chives, dill, olive oil, lemon juice and zest and stir together gently with a spoon. Adjust the seasoning with some sea salt.
- Preheat the oven to 180 degrees.
- Before cooking the salmon, cut three short shallow lines along the skin to stop the skin from curling.
- Place an oven-proof non-stick pan on the heat and add the vegetable oil. Before the pan heats up, place the salmon in, skin side down. Apply a small amount of pressure on the salmon for one minute as the skin begins to fry. This will keep it flat.
- Leave the salmon on a medium heat for two minutes before transferring the pan to the oven. Don’t flip the fish. Cook for a further five minutes in the oven.
- Remove the pan from the oven and then flip the fish to reveal the crispy skin. Allow the salmon to rest for two minutes before serving with the sauce vierge.
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