Sorrel, Rocket And Watercress Salad With Char Griddled Wi
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | French | Starter | 4 | Servings |
INGREDIENTS
| 6 | Radishes, thinly sliced | |
| 1 | Watercress | |
| 2 | Heads Chive Flowers | |
| 1 | Rocket | |
| 1 | Ripe Pear, peeled cored | |
| and | ||
| thinly sliced | ||
| A good handful of French | ||
| Sorrel Leaves | ||
| 1 | T | Elderflower Cordial |
| 1 | t | White Wine Vinegar |
| 4 | T | Extra Virgin Olive Oil |
| Salt & Pepper to taste | ||
| 1 | 350 g Piece Fillet of Wild | |
| Salmon cut from 3kg | ||
| Fish | ||
| 2 | T | Extra Virgin Olive Oil |
| Salt & Freshly Milled Black | ||
| Pepper |
INSTRUCTIONS
Heat griddle. Preheat oven to 220°c / 450°f / Gas Mark 7. Make dressing. Prepare salad ingredients. Put into bowl and season very lightly. Cut up salmon into small pieces. Season. Drizzle top surface with oil. Put salmon on griddle, oil side down and allow to form a golden crust. Remove with palette knife, and bake in oven for 4 to 5 minutes, golden-side uppermost until just cooked. It should still be pink in the middle. Dress salad and arrange on plates. Top with cooked salmon and drizzle a little dressing over. Scatter with chive flowers and serve. Converted by MC_Buster. NOTES : Chef:Tessa Bramley Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 61
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 8.9mg
Sodium: 82.8mg
Potassium: 143.3mg
Carbohydrates: 8.9g
Fiber: 1.9g
Sugar: 5.3g
Protein: 5.4g