800 gmpiece New Zealand king salmon, pin-boned, cut widthways into 10 pieces
300 gmseedless watermelon, cut into 2cm-thick batons
100 gmlabne, coarsely broken
To serve:toasted slivered almonds (optional)
2ripe Roma tomatoes, scored
150 mlextra-virgin olive oil
100 mllemon juice
½ cup (loosely packed)each chervil and flat-leaf parsley, finely chopped
⅓ cup (loosely packed)chives, finely chopped
¼ cup (loosely packed)basil, thinly sliced
1garlic clove, finely chopped
Line the base of a large saucepan large enough to fit salmon in a single layer with baking paper. Add oils, bay leaves, peppercorns and 3 tsp sea salt flakes and heat to 80C. Season salmon to taste, place skin-side down in pan and cook until medium rare (4-5 minutes). Remove from oil with a slotted spoon, carefully remove skin (discard) and cool to room temperature (15-20 minutes).
For sauce vierge, blanch tomato until skins split, refresh, peel, remove seeds. Finely chop, combine with remaining ingredients in a bowl, season to taste.
Divide salmon, watermelon and labne between plates, drizzle with sauce vierge, season to taste, serve scattered with almonds.
This recipe is from the January 2011 issue of Australian Gourmet Traveller.