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Name: Rocket Salad with Spiced Salmon And a Honey, Lime And Chill
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 ts Chilli sauce; (1 to 2); 1 tb Fish sauce; 2 tb Water; ; peppercorns; olive oil; 120 g Rocket; 2 tb Runny honey; 4 Pieces sun-dried tomato in; 1 1/2 Heaped tbsp coriander seeds; 1 Lime; juice of; 450 g Salmon fillet; 1 tb Sesame oil; 1 1/2 Heaped tbsp freeze-dried; ; strips

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INGREDIENTS

1 ts Chilli sauce; (1 to 2)
1 tb Fish sauce
2 tb Water
; peppercorns
olive oil
120 g Rocket
2 tb Runny honey
4 Pieces sun-dried tomato in
1 1/2 Heaped tbsp coriander seeds
FOR THE DRESSING
1 Lime; juice of
450 g Salmon fillet
1 tb Sesame oil
1 1/2 Heaped tbsp freeze-dried
; strips

Servings

INSTRUCTIONS

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

NOTES

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Rocket Salad with Spiced Salmon And a Honey, Lime And Chill

1 ts Chilli sauce; (1 to 2)
1 tb Fish sauce
2 tb Water
 ; peppercorns
 olive oil
120 g Rocket
2 tb Runny honey
4 Pieces sun-dried tomato in
1 1/2 Heaped tbsp coriander seeds
 FOR THE DRESSING
1 Lime; juice of
450 g Salmon fillet
1 tb Sesame oil
1 1/2 Heaped tbsp freeze-dried
 ; strips

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

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Nutrition

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Serving Size: 1 Serving (171g)
Recipe Makes: 4 servings

Calories: 261
Calories from Fat: 128 (49%)

Amt Per Serving		% DV

	Total Fat 14.2g	19 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 7.3g
	Polyunsanturated Fat 3.7g
Cholesterol 58.5mg		18 %
Sodium 431.5mg		15 %
Potassium 492.6mg		13 %
Total Carbohydrate 9.9g		3 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 9.4g
Protein 23.5g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 261

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