Roast wild salmon with summer pea tendrils, leaves & flowers & preserved lemon dressing
Rory says: “This is a simple dish to cook and serve and has a fresh, summery feel to it. The cooking time for roasting the salmon is short, as you want the fish to be just cooked through to the centre. The preserved lemon dressing is also great with grilled chicken or even a pork chop. The lettuce leaves wilt slightly on the hot plates and become more like a vegetable than a salad. The pea tendrils, leaves and flowers are optional, but when available are both pretty and delicious. The final addition to the plates of chervil or fennel sprigs adds a delicate aniseed flavour that I love”
Serves 4
Ingredients
4 x 150g darnes of wild salmon
1 tbsp extra virgin olive oil
12-16 leaves of green oak leaf lettuce, washed and dried 12-16 pea tendrils, leaves and flowers (optional) Chervil or fennel sprigs, to garnish
Flaky sea salt, to serve
Preserved lemon dressing
½ preserved lemon, seeds removed and flesh finely chopped 3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
2 teaspoons honey sea salt and freshly ground black pepper
Method
1 Preh-eat the oven to 220°C. Line a baking sheet with non-stick baking paper.
2 Mix all the dressing ingredients together, taste and correct the seasoning.
3 Rub the pieces of salmon all over with the olive oil and season with salt and pepper. Place on the lined sheet, skin side down, and cook in the oven for 10 minutes, until just cooked through.
4 Place the lettuce on hot plates and put a piece of cooked salmon on each one. Scatter on the pea leaves, flowers and tendrils (if using). Drizzle the dressing over the leaves and fish and garnish with sprigs of chervil or fennel. Add a few flakes of sea salt to each plate and serve immediately.