1. Season the salmon and pan fry skin side down in a little oil on full heat for 3 minutes.
2. Flip the salmon add a knob of butter to the pan and turn the heat off, leave the salmon to cook in residual heat for 3 minutes.
3. In that time make the dressing.
4. Blend all the dressing ingredients in a small magimix until smooth, spoon over the salmon.
5. Making the salad couldn’t be simpler, gently fry the courgette until golden in a little oil and then add all the ingredients to a large bowl and toss together, check for seasoning and serve.
Prep time:
Cook time:
Serves: 2
For the salmon:
2 salmon fillets
Knob of butter
Salt and pepper
For the sauce:
Small bunch of basil and parsley and coriander
Zest and juice of 1 lemon
1 clove of garlic
1tbsp capers
1 tbsp gherkins
100ml cold-pressed rapeseed oil
Salt and pepper
For the salad:
1 can of your favourite beans - I like butterbeans - drained and rinsed
Handful of vine tomatoes
1 large courgette, diced
1 small red onion, chopped very finely
Coriander and parsley, chopped or torn
Juice of 1 lemon
1 red chilli, seeds in if you can stand it, finely chopped
Olive oil
Sea salt and pepper
1 tsp ground cumin, toasted