• Seared salmon with warm anchovy dressing

    Serves: 6


    • olive oil, for frying
    • 6 x 120g Norwegian salmon fillets
    • salt and freshly ground black pepper, to taste
    • 30 spears asparagus, trimmed on the diagonal
    • 200g watercress
    • 10g rocket leaves
    • 20ml olive oil
    • Maldon salt and freshly ground black pepper, to taste
    • Anchovy dressing

    • 30ml anchovy fillets, drained and roughly chopped
    • 1 garlic clove, crushed
    • 10ml fresh flat-leaf parsley, roughly chopped
    • 30ml white wine vinegar
    • 10ml balsamic vinegar
    • 120ml olive oil



    Heat a heavy-based frying pan with a good swirl of olive oil. Fry the salmon pieces, skin-side up, until just golden, about 1 minute. Flip and cook until just cooked on the outside and pink in the centre, about 2 minutes. Season and set aside.


    Blanch the asparagus in boiling salted water until just tender, about 4 minutes. Plunge into ice water to refresh, and drain when cool.


    To make the dressing, combine all the ingredients in a bottle and close the lid. Shake to emulsify. Heat the dressing briefly in a pot on high heat or in a microwave until bubbling.


    Dress the watercress, rocket and asparagus with the olive oil, and season. Arrange the asparagus spears on each plate and top with the salad leaves and a salmon fillet. Drizzle each plate with 30ml anchovy dressing and serve while still warm.