Recipe - Rocket Salad With Spiced Salmon And A Honey Lime And Chill

450 g Salmon fillet
1 One half Heaped tbsp freezedried
green
; peppercorns
1 One half Heaped tbsp coriander seeds
Olive oil
120 g Rocket
4 Pieces sundried tomato in
olive oil; cut into long
thin
; strips

FOR THE DRESSING
2 tablespoon Runny honey
1 Lime; juice of
1 teaspoon Chilli sauce; (1 to 2)
1 tablespoon Sesame oil
1 tablespoon Fish sauce
2 tablespoon Water

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 46 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 12 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 sundried 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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