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.

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Recipe by: Sophie Grigson

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