400 mlvegetable oil400 mlextra-virgin olive oil2fresh bay leaves2white peppercorns800 gmpiece New Zealand king salmon, pin-boned, cut widthways into 10 pieces300 gmseedless watermelon, cut into 2cm-thick batons100 gmlabne, coarsely brokenTo serve:toasted slivered almonds (optional)Sauce vierge2ripe Roma tomatoes, scored150 mlextra-virgin olive oil100 mllemon juice½ cup (loosely packed)each chervil and flat-leaf parsley, finely chopped⅓ cup (loosely packed)chives, finely chopped¼ cup (loosely packed)basil, thinly sliced1garlic 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.