| 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 |
tb |
Runny honey |
| 1 |
|
Lime; juice of |
| 1 |
ts |
Chilli sauce; (1 to 2) |
| 1 |
tb |
Sesame oil |
| 1 |
tb |
Fish sauce |
| 2 |
tb |
Water |
INSTRUCTIONS
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.
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