Wild salmon fillets with sauce vierge | Marine Stewardship Council

Name: Wild salmon fillets with sauce vierge | Marine Stewardship Council
Ingredients: 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; 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

www.msc.org

Delicate wild salmon fillets served with a fresh, zesty sauce vierge. MSC certified for a sustainable seafood choice that's light, elegant, and flavourful.

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Ingredients

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
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