Salmon with mussels and a chilli lemon sauce
A nice light seafood dish that is bursting with flavour.
Ingredients
For the salmon fillet with mussels
- 3 tbsp extra virgin olive oil
- 2 x 150-200g/5½-7oz salmon fillets, skin on and pin boned
- 1 unwaxed lemon, zest and juice only
- 150²µ/5½´Ç³ú mussels, cleaned and de-bearded (discard any mussels with broken shells and any that refuse to close when tapped)
- 150²µ/5½´Ç³ú cockles, cleaned and scrubbed
- 1 red chilli, sliced
- 2 tbsp chopped flatleaf parsley
For the salad
- 1 head radicchio, leaves separated
- 25g/1oz baby spinach leaves
- 3 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- salt and freshly ground black pepper
To serve
- 2 slices Italian crusty bread
Method
For the salmon, heat a large lidded sauté pan and add the olive oil. Once hot, add the salmon skin-side down and cook for 2-3 minutes. Add 200-300ml/9-10fl oz water and the lemon zest and juice. Turn the fish over, add the mussels and cockles, and cover with a lid.
Cook until the mussels and cockles have opened and the fish is cooked. Discard any mussels that remain closed. Just before serving, add the chilli and parsley and stir carefully.
For the salad, place the leaves in a large bowl. Put the oil, vinegar, Dijon and salt and pepper in a small bowl and whisk to combine. Just before serving toss the leaves in the dressing.
Divide the salmon, mussels and cockles between 2 serving bowls. Serve the salad and bread alongside.