Griddled Salmon with Strawberry Relish

Serves 4

Preparation 15 minutes

Cooks in 20 minutes

What you'll need

For the Jubilee Selections strawberry salsa

What to do

  1. First make the salsa; add the strawberries and cucumber to a bowl then add the oil, chilli flakes and mint and stir well then season and stir again. Put to one side.
  2. Now add the strawberries and pomegranates to a food processor and blitz until smooth then pour the mixture through a sieve into a bowl and push it through using the back of a spoon. Pour the sieved juice into a small pan and heat on hot for a few minutes until it reduces a little, remove from heat and put to one side.
  3. Drizzle olive oil on both sides of the salmon, season well with sea salt and plenty of freshly grated black pepper. Heat a griddle pan until hot then add the salmon pieces skin side down. (Do this in two batches if pan overcrowded) cook undisturbed for about 3-4 mins, or until they come away from the pan base with ease. Turn and cook the other side for about the same time (depending on thickness you may need more or less time) or until opaque and cooked through. Transfer salmon pieces to serving plates, add some salsa to the plate and spoon the dressing over the salmon (if it needs reheating do so) Top with basil leaves to garnish and serve with a handful of wild rocket if using.

Cook’s tip: If you prefer to roast the salmon; preheat oven to gas 5/190C (170C in a fan oven) sit the salmon in a roasting tin, drizzle over olive oil, season well and cook in oven for about 20 mins or until salmon is cooked through and opaque.

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