Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Scottish Salmon fillets; each weighing |
| \N \N | ; approximately 150g |
| \N \N | ; (5 1/2oz) |
| \N \N | Salt and freshly ground black pepper |
| 30 millilitres | Mitsukan Rice Wine Vinegar; (2tbsp) |
| 15 millilitres | Waitrose Olive Oil; (1tbsp) |
| 15 millilitres | Waitrose Dark Brown Soft Sugar; (1tbsp) |
| 15 millilitres | Sunflower oil; (1tbsp) |
| 15 larges | Sage leaves; washed |
| 1 \N | 80 g pack Waitrose Small Leaf Salad |
Cut the salmon fillets into 4 slices and season.
In a small bowl, make a dressing by mixing together the vinegar, olive oil and brown sugar. Leave to one side.
Heat the sunflower oil in a frying pan, add the salmon and cook for 1-2 minutes each side, or until cooked, adding the sage leaves for about the last 30 seconds.
Arrange the salad leaves on two plates and top with the salmon fillets.
Pour the dressing over the top and garnish with fresh sage.
Serve with a light, crusty bread such as Waitrose Petit Parisian, baked to an original French recipe.
Converted by MC_Buster.
NOTES : A simple, yet luxurious supper for two, that takes only minutes to prepare. The sage leaves added towards the end of the cooking time complement the salmon particularly well.
Converted by MM_Buster v2.0l.