Rocket salad with spiced salmon and a honey, lime and chill
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | grams | Salmon fillet |
| 1½ | Heaped tbsp freeze-dried green | |
| ; peppercorns | ||
| 1½ | Heaped tbsp coriander seeds | |
| Olive oil | ||
| 120 | grams | Rocket |
| 4 | Pieces sun-dried tomato in olive oil; cut into long thin | |
| ; strips | ||
| 2 | tablespoons | Runny honey |
| 1 | Lime; juice of | |
| 1 | teaspoon | Chilli sauce; (1 to 2) |
| 1 | tablespoon | Sesame oil |
| 1 | tablespoon | Fish sauce |
| 2 | tablespoons | Water |
Directions
FOR THE DRESSING
1 For the Dressing: Stir ingredients in a small pan on a low heat without boiling, until smoothly mixed, cool.
2 Cut the salmon into 4-6 portions, depending on how many people are eating. Crush the green peppercorns and coriander coarsely in a mortar, and spread out on a plate.
3 Brush the salmon pieces lightly with oil on both sides, and coat in the crushed peppercorns and coriander. Heat about 1 tbsp oil in a wide frying pan over a high heat.
4 Fry the salmon pieces for 1-2 minutes on each side until cooked to taste.
As the fish cooks, quickly toss the rocket with enough dressing to coat, and arrange on individual plates.
5 Lay the salmon on the salad, scatter over the sun-dried tomato strips and drizzle some more dressing over the salmon. Serve straight away.
Converted by MC_Buster.
Recipe by: Sophie Grigson
Converted by MM_Buster v2.0l.