Salmon with Sauce Vierge

We don't eat as much fish as we should. Partly due to the availability of fresh fish and partly because I am a bit fussy when it comes to fish. I don't like fishy fish. You know what I mean, fish that tastes too fishy. I like salmon, cod and LOVE shellfish. Since I don't like a lot of fish, it does mean I am constantly trying to come up with ways to enjoy salmon. This is a really fresh way to enjoy salmon, perfect for a Spring or Summers day. You'll need:

• SalmonEVOO (Extra Virgin Olive Oil)
• Basil
• Parsley
• Coriander
• Tomatoes
• Capers
• Sea salt

Start by making your sauce vierge, which translated means virgin sauce. There are a lot of recipes for this sauce and this is just my take on it. Finely chop basil to leave you with about two tablespoons worth. Chop up enough parsley for 1 tablespoon. Deseed and cube a tomato and a handful of capes and finely chop about a teaspoon of coriander. Pour the olive oil in until your have a sauce. You want it to be very liquid, as in the picture. Then season with salt and lemon. Adjust the herbs ans season until it is to your taste. The salmon has to be cooked perfectly with a cripsy skin. Start by seasoning your salmon with sea salt and drizzle with a little olive oil. Put in a hot pan skin side down or under the grill skin side up. Cook the salmon for about 5 minutes depending on the size of your fillet and how you like it cooked. I like mine a little pink in the middle. Serve with the sauce vierge and maybe some new potatoes. Simple but delicious.