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Crispy-skinned salmon with fresh herb sauce

Name: Crispy-skinned salmon with fresh herb sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 x 180g salmon fillets (skin on); 2 tbs olive oil; Lemon-scented potatoes (see recipe), to serve; 1/4 cup (45g) chopped cornichons*; 2 anchovy fillets in oil, drained, chopped; 3 spring onions, thinly sliced; 1/4 cup finely chopped flat-leaf parsley; 1/4 cup finely chopped chervil or tarragon; 1/2 tsp finely grated lemon zest, plus 1 tbs lemon juice; 1/2 cup (125ml) extra virgin olive oil; 2 tsp red wine vinegar

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10m

Crispy-skinned salmon with fresh herb sauce

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For a mid-week healthy, easy and delicious family dinner, throw a salmon in the frypan and serve it up with this fresh herb sauce and lemony potatoes.

4 x 180g salmon fillets (skin on)
2 tbs olive oil
Lemon-scented potatoes (see recipe), to serve

Fresh herb sauce

1/4 cup (45g) chopped cornichons*
2 anchovy fillets in oil, drained, chopped
3 spring onions, thinly sliced
1/4 cup finely chopped flat-leaf parsley
1/4 cup finely chopped chervil or tarragon
1/2 tsp finely grated lemon zest, plus 1 tbs lemon juice
1/2 cup (125ml) extra virgin olive oil
2 tsp red wine vinegar

Method

1.

Heat a frypan over medium-high heat. Brush salmon with oil and season. Cook salmon, skin-side down, for 3 minutes, then turn and cook for a further 1 minute or until almost cooked, but still a little rare in the centre. Rest, loosely covered with foil, for 2 minutes.
2.

Meanwhile, for the sauce, stir all the ingredients together in a bowl and season.
3.

Serve the salmon with the fresh herb sauce and lemon-scented potatoes.