ROAST SALMON WITH SAUCE VIERGE

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PREP TIME: 10 minutes
COOK TIME: 25 minutes
SERVES: 6

INGREDIENTS

1 Whole Side of Huon Salmon 

200mls of good quality olive oil 

3 cloves of garlic finely chopped 

6 white anchovy fillets, finely chopped 

25 cherry tomatoes, cut in half 

1 cup of black kalamata olives 

Juice of 2 lemons 

½ a bunch of parsley, finely chopped 

½ a bunch of basil, finely chopped 

Salt and pepper to taste 

METHOD

Preheat the oven to 120 degrees Celsius 

Step 1

To make the sauce heat the oil, garlic and anchovies in a saucepan on a medium heat until the anchovy has dissolved. Add the tomatoes and olives and cook for a minute until warmed through. Remove the heat from the pan and add the lemon juice, herbs and salt and pepper. 

Step 2 

Place the salmon on a large roasting tray, preferably one that you can serve the whole fish on. Place the salmon in the oven and cook for 25minutes, basting halfway with the oil from the sauce vierge mix  

Step 3 

Once the salmon is cooked pour the warm sauce over the top and allow to rest for 5 minutes before serving.