Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the sauce
- 1 slice day-old bread, crusts removed
- 50–75ml/2–2½fl oz red wine vinegar
- 1 hard-boiled free-range egg yolk, grated
- 2 anchovy fillets, finely chopped
- 1 tbsp baby capers, finely chopped
- 1 garlic clove, minced
- 1 tbsp finely chopped fresh tarragon
- 2 tbsp olive oil
- salt and freshly ground black pepper
For the salmon
- 2 x 200g/7oz organic or good-quality salmon fillets, skin-on
- 1 lemon, juice only
- salt and ground white pepper
For the salad
- 100g/3½oz smoked pancetta
- 4 tbsp fresh tarragon leaves
- 4 tbsp frisée leaves
- 1 banana shallot, finely chopped
- 50g/1¾oz lamb’s lettuce
- 1 tsp red wine vinegar
- 2 tbsp olive oil
- salt and freshly ground black pepper
Method
To make the sauce, place the bread in a bowl and pour over the vinegar. Leave to soften while you mix all of the other ingredients in a large bowl. Squeeze the excess vinegar from the bread and finely chop, then add to the bowl along with enough oil to make a loose consistency. Season with salt and pepper and set aside.
To make the salmon, season the salmon with salt and white pepper. Heat a griddle pan until hot, then cook the salmon on both sides, until cooked through but still a little pink. Squeeze over some lemon juice and leave to rest.
To make the salad, place the pancetta in a small frying pan over a medium heat and fry until crisp. Reserve the oil for the dressing and drain the pancetta on kitchen paper. Toss the remaining salad ingredients, except the vinegar, together in a large salad bowl, then sprinkle over the pancetta. Mix the pancetta cooking oil from the frying pan with the red wine vinegar and olive oil and use this to lightly dress the salad. Season with salt and pepper.
To serve, spoon the sauce onto a serving plate, add the salad and then flake over the salmon.