Cooking and Serving: Cook time: 15min – Gluten free – servings

Ingredients

Seafood
• 4 Salmon, fillets
Produce
• 8 tbsp Basil, fresh
• 3 tbsp Chervil, fresh
• 3 tbsp Flat-leaf parsley
• 1 Garlic clove
• 1 Lemon
• 2 Tomatoes
Baking & Spices
• 6 Coriander seeds
• 2 Salt
• 1 White pepper, ground
Oils & Vinegars
• 200 ml Olive oil
• 1 dash Sunflower oil

Description

A stalwart of French cuisine, this sauce vierge from chef Steven Doherty includes the core ingredients fresh tomato, fragrant basil and rich olive oil with little acidity freshly squeezed lemon juice. Here is served simple panfried salmon fillets.