| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | Grigson | 4 | Servings | |
INGREDIENTS
| 450 | g | Salmon fillet |
| 1 1/2 | Heaped tbsp freeze-dried | |
| green | ||
| peppercorns | ||
| 1 1/2 | Heaped tbsp coriander seeds | |
| Olive oil | ||
| 120 | g | Rocket |
| 4 | Pieces sun-dried tomato in | |
| olive oil cut into long | ||
| thin | ||
| strips | ||
| 2 | T | Runny honey |
| 1 | Lime, juice of | |
| 1 | t | Chilli sauce, 1 to 2 |
| 1 | T | Sesame oil |
| 1 | T | Fish sauce |
| 2 | T | Water |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 367
Calories From Fat: 209
Total Fat: 23.6g
Cholesterol: 25.9mg
Sodium: 2552.7mg
Potassium: 442mg
Carbohydrates: 6.2g
Fiber: 1.9g
Sugar: 1.4g
Protein: 33g