Saucy SECRETS

It's all the juicy extras that make a meal memorable!

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Seared salmon with charred green chilli gribiche

SERVES 2

1 small red onion, thinly sliced

1 tablespoon pitted green olives, sliced

1 tablespoon mint leaves, thinly sliced

1 teaspoon lemon juice

½ teaspoon chilli powder

Salt, to season

1 tablespoon neutral oil

2 salmon fillets, skin on

2 tablespoons charred green chilli gribiche (see below)

1 Combine onion, olives, mint, lemon juice, chilli powder and salt in a small bowl. Set aside to marinate while you cook the salmon.

2 Heat oil in a cast-iron or nonstick skillet over medium heat. Pat salmon dry with a paper towel and salt the skin.

3 Place salmon skin-side down in the hot pan and cook for 6-7 minutes or until the skin is crisp, pressing the salmon down with a spatula to maximise contact with the pan. Carefully flip fish and cook for a further 3-4 minutes or to your liking. Transfer to a plate and serve with gribiche and onion salad.

Charred green chilli gribiche

MAKES 1 CUP (250ml)

Use this sauce anywhere you need some creamy, pickle-y, herby oomph – which is most places – especially with schnitzel, grilled courgettes and crispy tempura-fried vegetables. Will keep for up to a week in an airtight container in the fridge.

1 green chilli

½ cup (125ml) mayonnaise

1 tablespoon shallot, minced

1 hard-boiled egg, finely chopped

½ cup (80g) cornichons, finely chopped

1 tablespoon parsley, finely chopped

1½ teaspoon Dijon mustard

1 anchovy, finely chopped

½ teaspoon sake

½ teaspoon lemon juice

1 Chargrill green chilli over an open flame or in a cast-iron pan until blackened.

2 Chop chilli finely, removing the seeds if you wish, then transfer to a bowl. Add the remaining ingredients, stirring to combine. Add seasoning, if desired.