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Porchetta salmon with sauce vierge

Name: Porchetta salmon with sauce vierge
Yield: 6
Ingredients: 1.2kg salmon fillet (skin on), pin-boned; 2 tsp fennel seeds, toasted, crushed; 2 tbs chopped fennel or dill fronds; 2 tbs chopped flat-leaf parsley leaves; 2 tsp rosemary leaves, chopped; 2 garlic cloves, finely chopped; 1/3 cup (80ml) extra virgin olive oil; 1/2 tsp dried chilli flakes (optional); 2 tbs chardonnay or white wine vinegar; 3/4 cup (185ml) extra virgin olive oil; 250g punnet grape tomatoes, quartered; 1 bunch chives, thinly sliced; 1 bunch tarragon, leaves picked; 1/2 bunch dill, fronds picked; 1/4 bunch flat-leaf parsley, leaves roughly chopped

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The humble grilled salmon just not doing it for you anymore? Well spice up this Summer favourite with spoonfuls of gorgeous sauce vierge.

1.2kg salmon fillet (skin on), pin-boned
2 tsp fennel seeds, toasted, crushed
2 tbs chopped fennel or dill fronds
2 tbs chopped flat-leaf parsley leaves
2 tsp rosemary leaves, chopped
2 garlic cloves, finely chopped
1/3 cup (80ml) extra virgin olive oil
1/2 tsp dried chilli flakes (optional)

Sauce vierge

2 tbs chardonnay or white wine vinegar
3/4 cup (185ml) extra virgin olive oil
250g punnet grape tomatoes, quartered
1 bunch chives, thinly sliced
1 bunch tarragon, leaves picked
1/2 bunch dill, fronds picked
1/4 bunch flat-leaf parsley, leaves roughly chopped

Method

1.

For the sauce vierge, whisk vinegar and oil in a bowl and season. Add the tomato and herbs, and stir to combine. Set aside.
2.

Preheat oven to 200°C. Remove salmon from fridge 30 minutes before cooking and place, skin-side down, on a foil-lined baking tray. Combine the fennel seeds, herbs, garlic, oil, chilli, if using, and 1/2 tsp each sea salt and freshly ground black pepper in a bowl. Brush over salmon. Roast for 15 minutes for medium or until cooked to your liking. Rest, loosely covered with foil, for 5 minutes.
3.

Transfer salmon, skin-side down, to a platter and spoon over sauce vierge.