HOT HONEY SALMON & WATERCRESS SALAD

Serves 2 Takes 35 minutes

INGREDIENTS

• 2 salmon fillets, skin removed

• 80g/3¼oz watercress

• 1 avocado, peeled, stone removed and sliced

• 1 lemon, quartered

For the hot honey

• 50ml/2fl oz honey

• 2 cloves garlic, peeled and halved

• 1-2 tsp chilli flakes

For the quick pickled red onions

• ½ red onion, peeled and thinly sliced

• 2 tbsp vinegar (white wine or apple cider)

• ½ tsp salt

• 1 tsp caster sugar

1. To make the hot honey, warm it gently in a small pan. Add the garlic and chilli flakes and allow to infuse. Once it is fragrant and spicy, remove from

the heat and set aside.

2. For the pickled red onions, place the sliced onion in a bowl or a jar with a lid. Pour over the vinegar before sprinkling in the salt and sugar. Give it a mix, or shake, to combine and let it sit while you prepare everything else.

3. Brush one side of the salmon with the hot honey. Lay it, coated-side down, in a hot pan and cook for 5-6 minutes. Brush the top

side with a little more of the honey, flip and repeat.

4. To assemble the salad, split the watercress between 2 plates. Add half the avocado to each plate. Top with the salmon fillets and a spoonful of the pickled red onion. Drizzle everything with a little more of the hot honey.

5. Serve with the lemon quarters for squeezing fresh juice over everything.