Seared salmon with warm anchovy dressing
- 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
- 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.