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

Serves: 4

Cooking Time: 30mins

Method

Ingredients

Preheat the oven to 170C / 150C fan / gas mark 3.
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.
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.
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.
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.
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.