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. Recipe by: Sophie Grigson