Warm Salmon Salad

SERVES 4

75ml olive oil

30ml orange juice, smooth, no bits

1 tbsp clear honey

1 green cardamom pod, crushed Zest and juice of 1 lemon 4 salmon fillets, boneless and skinless

200g mixed green salad leaves, including rocket

30g pine nuts, toasted

Salt and black pepper 1 Whisk together 50ml of olive oil, orange juice, cardamom seeds, lemon zest and two tablespoons of lemon juice.

2 Place the salmon in a glass dish and pour over the citrus mixture.

3 Cover and marinate for 40 minutes, or overnight if possible.

4 Drain the salmon and reserve the marinade.

5 Brush the salmon with the remaining oil, then cook under a hot grill for eight minutes, turning once during cooking.

6 Heat the reserved marinade in a small saucepan. Toss with the salad leaves.

7 Serve the salmon with the warm salad and a scattering of toasted pine nuts.