Wild salmon salad
Preparation time: 15 minutes
Cooking time: 15 minutes
500g (18oz) wild salmon
2 tsp olive oil
50g (2oz) rocket
200g (7oz) fine beans
250g (9oz) mixed tomatoes
1 small red onion, finely sliced
2 small heads of fennel, finely sliced
For the dressing:
25g (1oz) hazelnuts, roughly chopped
75g (3oz) smoked streaky bacon, chopped
2 tbsp red wine vinegar
5 tbsp olive oil
½ tsp sugar
1 tsp Dijon mustard
2 tbsp chives finely chopped
1 Drizzle oil over the salmon and season. Fry salmon for 2-3 minutes on each side until just cooked. Remove skin, flake.
2 Toast hazelnuts for 2 mins. Add bacon and fry for 3-4 minutes until golden. Mix vinegar, olive oil, sugar, Dijon and chives and season. Add the hazelnuts and bacon and set aside.
3 Combine the salmon with the salad ingredients and serve, drizzled with the warm dressing.