Ingredients
4 x 75g/3oz salmon portions, square cut down
the middle
½ lemon
125ml/4fl oz vinaigrette
FOR THE CHUNKY BEAN AND PEA PESTO:
125ml/4fl oz pesto
(homemade or shop bought)
50g/2oz blanched fresh or
defrosted frozen peas,
50g/2oz blanched fresh or
defrosted frozen broad beans
¼ bunch of mint, chopped
Seasoning
FOR THE SALAD
1 bunch watercress
50g/2oz rocket
50g/2oz ruby chard or red mustard
Method
1. Sear the salmon in a hot frying pan on both sides then reduce the heat and cook for 3-4 minutes each side until cooked through.
2. Squeeze the lemon and spoon the vinaigrette over the salmon. Allow to cool, place in a container and refrigerate.
3. For the pesto, put all the ingredients into the processor or liquidiser and process until roughly chopped, season. Put in a container and refrigerate.
4. For the salad, wash and pick the leaves and place in a container.
5. To serve, place the salmon on a plate, drizzle with chunky pesto and dress the mixed leaf salad with vinaigrette.
