Justine Schofield's Crispy Skin Salmon with Sauce Vierge

Justine Schofield's Crispy Skin Salmon with Sauce Vierge

Cooking time


Cut a cross in the base of the tomato. Bring a pot of water to the boil and submerge the tomato in water. Boil for 5-10 seconds and holt the cooking by placing in a bowl of icy water. Cut into quarters and remove the seeds. Dice the flesh.

In a saucepan add the garlic, olives, capers and the robust extra virgin olive oil. Warm over a low heat for 5-10 minutes, ensure it does not boil and stays roughly around at blood temp. Add the herbs and turn the heat off. Warm through for another few minutes and then add the tomato, lemon zest and vinegar. Season with salt and pepper. Allow the flavours to mingle while you cook the fish.

Heat a pan over a medium heat. Coat the salmon in the classic oil and season with salt and pepper. Cook, skin side down for 3-4 minutes until crisp then turn and cook for a further 2 minutes. Rest for a few minutes.

Serve fish with potatoes and generous spoonful of sauce vierge.

Ingredients Chevron Icon

2 x 150 - 180g pieces of salmon, skin on and pin boned

1 tsp. Cobram Estate Classic flavour intensity extra virgin olive oil

Salt and pepper

Sauce vierge

1 large (or 2 medium) ripe tomato

1 clove of garlic, finely chopped

60g olives of your choice, pit removed and chopped

1 tbs. capers, drained from brine

2 sprigs each of basil, parsley, dill & tarragon (or any herb you like) leaves picked & chopped

1/4 cup Cobram Estate Robust flavour intensity extra virgin olive oil

Zest of 1 lemon

1 tsp. vinegar

Boiled kipfler or desiree potatoes, to serve

Salt & pepper