Slow-cooked sockeye salmon, charred citrus dressing and spring salad

  1. Preheat the oven to 170C / 150C fan / gas mark 3.
  2. For the charred citrus dressing: set a griddle pan over a medium heat. When hot, add the halved lemons, cut side down, and grill for 3-4 minutes until charred, juicy and softened. Turn them over and cook for a few minutes on the other side, before placing on a chopping board to cool.
  3. Finely chop the lemons, removing any stray pips and add them to a bowl along with grapefruit juice, garlic, fennel, white wine vinegar, honey and extra virgin olive oil. Season to taste. 
  4. Place the salmon side in a baking dish or on a lined baking tray and pour over the olive oil. Spoon over 2 tablespoons of the citrus dressing and place in the oven to bake for 15-20 minutes, or until the salmon is turning opaque and is just cooked through.    
  5. Meanwhile, trim and finely slice the radishes using a mandolin or a sharp knife. Repeat with fennel, adding both to a large bowl with a squeeze of lemon juice, and toss to combine. Trim and slice the sugar snap peas diagonally and use a peeler to cut long ribbons from the cucumber. Add both to the bowl along with the pea shoots and 1 tablespoon charred citrus dressing. Toss everything to combine before tipping out onto a serving platter.
  6. Transfer your cooked and slightly cooled sockeye salmon onto a second platter, decorating with a few handfuls of salad and topping with edible flowers, if you like. Serve both with the leftover dressing.

What you’ll need:

For the salmon:

  • 450g LEAP sockeye salmon side
  • 125ml olive oil
  • 2 tablespoons charred citrus dressing
  • 1 punnet of edible flowers

For the charred citrus dressing:

  • 2 lemons, cut in half, seeds removed
  • Juice of ½ a grapefruit
  • 1 garlic clove, grated
  • ¼ bulb fennel, finely chopped
  • 2 tablespoons white wine vinegar
  • 3 tablespoons honey (orange blossom is extra delicious)
  • 2 tablespoons extra virgin olive oil 

For the spring salad:

  • 200g mixed radishes
  • ¾ bulb fennel
  • Juice of ½ a lemon
  • 200g sugar snap peas
  • 1 large cucumber
  • 80g pea shoots
  • 1 tablespoon charred citrus dressing