Title: Rocket Salad with Spiced Salmon And a Honey, Lime And Chill
Categories: Grigson
Yield: 4 servings

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

------------------------------FOR THE DRESSING------------------------------
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

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.