Roasted Porchetta Salmon with Sauce Vierge

Roasted Porchetta Salmon with Sauce Vierge

INGREDIENTS

4 Salmon portions

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 extra virgin olive oil

1/2 tsp dried chili flakes (optional)

Salt and pepper to taste

 

SAUCE VIERGE

2 tbs chardonnay or white wine vinegar

3/4 cup extra virgin olive oil

½ pound 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

Salt and pepper to taste

 

INSTRUCTIONS

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

Preheat oven to 450*. Remove salmon portions from fridge and season to taste with salt and pepper 20 minutes before cooking. Place on a foil-lined baking tray. Combine the fennel seeds, herbs, garlic, oil, chili flakes, if using, and 1/2 tsp each sea salt and freshly ground black pepper in a bowl. Brush evenly over salmon portions. Roast for 15 minutes for medium or until cooked to your liking. Rest, loosely covered with foil, for 5 minutes.

Plate, sauce and serve.

 

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