WITH TARTARE SAUCE
Rub the salmon fillets with olive oil on both sides and season with salt and pepper.
Heat a large non-stick heavy based frying pan – it should sizzle when you drop a little water onto the pan.
Place the salmon skin side down in the pan and sear the skin side for 2-3 minutes until a golden-brown crust begins to form on the skin. Turn the salmon over and cook until it is done to your liking.
Rest in a warm place while you assemble the sauce.
To make sauce, mix all ingredients together well.
Serve the seared salmon with the tartare sauce, mashed potatoes and steamed broccoli or asparagus.