Crispy Skin Huon Salmon with Sauce Vierge - The Food Lab

Ben Milbourne and the Food Lab team bring us a delicious recipe for Huon Crispy Skin Salmon. Sauce vierge (French: “virgin sauce”) is a French sauce made from olive oil, lemon juice, chopped tomato and chopped basil. For more information on the Food Lab or to see this recipe, visit For more information on Huon Salmon, visit