Salmon And Sage Salad

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Salmon And Sage Salad Ingredients

2 Scottish Salmon fillets;	15 ml Waitrose Olive Oil; (1tbsp)
; approximately 150g	15 ml Waitrose Dark Brown Soft
; (5 1/2oz)	15 ml Sunflower oil; (1tbsp)
Salt and freshly ground	15 lg Sage leaves; washed
30 ml Mitsukan Rice Wine Vinegar;	1 80 g pack Waitrose Small

Instructions for Salmon And Sage Salad

Cut the salmon fillets into 4 slices and season. In a small bowl, make a dressing by mixing together the vinegar, olive oil and brown sugar. Leave to one side. Heat the sunflower oil in a frying pan, add the salmon and cook for 1-2 minutes each side, or until cooked, adding the sage leaves for about the last 30 seconds. Arrange the salad leaves on two plates and top with the salmon fillets. Pour the dressing over the top and garnish with fresh sage. Serve with a light, crusty bread such as Waitrose Petit Parisian, baked to an original French recipe. Converted by MC_Buster. NOTES : A simple, yet luxurious supper for two, that takes only minutes to prepare. The sage leaves added towards the end of the cooking time complement the salmon particularly well. Converted by MM_Buster v2.0l.

Main Ingredient: FishCuisine: American

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