A simple sauce that goes very well with Salmon fish steaks
For the anchovy sauce:
- 1 tablespoon olive oil
- 4 tablespoons mayonaise
- 2 heaped tablespoons chopped parsley
- 1 heaped tablespoon chopped mint
- 1 heaped tablespoon chopped tarragon
- 2 small pieces of tinned anchovy fillets
The instructions for this mayonaise based sauce is simplicity itself. Simply stir all the ingredients together and refridgerate for at least 20 minutes.
Rub rock salt into the skin of a salmon filet or steak and griddle on a medium to high heat on both sides until cooked. This will usually take between 5 and 15 minutes, depending on the thickness of the salmon.
Serve with potato and a large dollop of the anchovy sauce.
We hope you like this salmon recipe for an anchovy based sauce, and want you to know that we tried it with other fish (tuna steaks and cod) and it works equally well with these.
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