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PAN-FRIED SALMON WITH CUCUMBER AND LEMON SALSA

The crispy skin is my favourite part of the salmon. The secret is a very hot pan and lots of sea salt.

4 salmon fillets, skin on (about 175g each)

4 tablespoons olive oil

1 long cucumber, halved lengthways, deseeded and thinly sliced

1 lemon, peeled and segmented

1 small red chilli, finely chopped

small handful chopped mint

½ teaspoon caster sugar

2 garlic cloves, finely sliced

250g baby spinach leaves

sesame oil, to drizzle

Heat a large frying pan over high heat until hot. Brush the salmon with 2 tablespoons of the olive oil and season all over with sea salt and freshly ground black pepper. Sear the salmon for 2–3 minutes on each side (this will be rare) and set aside.

For the salsa, combine the cucumber, lemon, chilli, mint and sugar in a bowl and season well. Set aside.

Heat the remaining oil in a frying pan over medium– high heat. Add the garlic and fry for about 1 minute, until light golden. Add the spinach and cook for 1–2 minutes, or until wilted.

Divide the spinach among the serving plates and top with a piece of salmon and the salsa. Drizzle with sesame oil and serve immediately. SERVES 4