WE AIM TO DISPATCH ORDERS SAME DAY MON-FRI WITH FREE DELIVERY ON ORDERS OVER £75

 

SERVES 4

4 SALMON FILLETS (SKIN ON), 4 HEADS OF CHICORY QUARTERED, 400G CHERRY TOMATOES, 1 RED ONION, 1 BAG ROCKET, HANDFUL OF CELERY LEAVES, 1 AVOCADO, 40G PARSLEY, JUICE OF 1 LEMON, 3 TBSP CAPERS, OLIVE OIL, 2 TBSPS DARK BROWN SUGAR

FIRST CHOP THE CHICORY HEADS INTO QUARTERS LENGTHWAYS AND PLACE IN A BOWL - COMBINE THE BROWN SUGAR AND A GOOD GLUG OF OLIVE OIL IN A SMALL JUG - GIVE IT A GOOD STIR AND THEN POUR OVER THE CHOPPED CHICORY - MIX SO IT IS WELL COATED.

THEN MAKE THE SAUCE BY PLACING PARSLEY, CAPERS, LEMON JUICE AND 2 TBSPS OLIVE OIL INTO A BLENDER AND GIVE A QUICK WHIZZ UNTIL SMOOTH - IT SHOULD BE QUITE THICK.

PREPARE THE SALAD - COMBINE THE ROCKET, CELERY LEAVES, CHOPPED TOMATOES, CHOPPED AVOCADO, AND RED ONION IN A BOWL - JUST BEFORE SERVING ADD THE DRESSING AND MIX WELL 

ADD THE CHICORY QUARTERS INTO A FRYING PAN OVER A MEDIUM HEAT AND ALLOW THE OIL AND SUGAR MIXTURE TO HEAT SO THE CHICORY SLOWLY CARAMELISES - TURN IT OCCASIONALLY ALLOWING IT TO COOK ALL OVER - ONCE DONE KEEP WARM WHILE YOU COOK THE SALMON

COAT THE BASE OF A FRYING PAN OR SKILLET WITH OIL, SEASON THE SALMON AND PLACE SKIN SIDE DOWN INTO THE PAN OVER A MEDIUM HEAT - THIS WAY THE SKIN WILL BECOME CRISP AND THE SALMON WILL COOK SLOWLY FROM THE BOTTOM UP. YOU WILL SEE THE SALMON CHANGE COLOUR AS IT COOKS SO KEEP A CLOSE EYE - WHEN THE BOTTOM HALF OF THE FILLET IS COOKED FLIP IT AND ALLOW TO COOK TOP SIDE DOWN FOR 1 MIN - LIKE THIS THE FILET WILL BE SLIGHTLY PINK ON THE INSIDE - IF YOU PREFER IT WELL COOKED ADD A COUPLE OF MINS TO COOKING TIME.

SERVE THE CARAMELIZED CHICORY QUARTERS ON A BED OF SALAD AND TOP WITH THE SALMON

 

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