Wild salmon fillets with sauce vierge | Marine Stewardship Council
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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Cooking tools:
- Chef's knife
- Cutting board
- Kitchen shears
- Pepper mill
- Skillet
- Mixing bowl
- Spoon
- Measuring spoon
- Spatula
- Stove
- Paper towel
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
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