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Grilled Salmon with Avocado and Sun-dried Tomato Dressing and Rocket Salad
Well-produced organic salmon is perfect to use for this dish and as it is farmed in colder waters it has a firmer flesh. Salmon tastes far better is eaten slightly underdone than overcooked, and is using in this recipe should be served warm and not hot.
6 x 175g (6oz) skinless salmon fillets, pin bones removed
olive oil, for brushing
juice of 1/2 lemon
3 ripe avocadoes
25g (1oz) wild rocket
For the dressing
12 semi sun-dried tomatoes in oil, drained and roughly chopped
200ml (7fl oz) olive oil
1 tsp fresh lemon juice
pinch of chilli powder
3 fresh basil leaves
salt and freshly ground black pepper
1 To make the dressing, place the sun-dried tomatoes in a food processor with the olive oil, lemon juice, chilli powder and basil leaves. Blend together for about 1 minute or until you have achieved a fairly smooth texture. Season to taste and transfer to a jug.
2 Cut each the salmon fillet into three pieces. Heat a griddle pan until smoking hot. Season the salmon pieces and brush each one with a little olive oil, then place in griddle pan. Reduce the heat and cook for 3-4 minutes on each side until just cooked through and golden brown. Remove from the heat and sprinkle over the lemon juice.
3 To serve, cut each avocado in half and remove the stone, then carefully peel away the skin. Drizzle a little of the dressing into the centre of each plate and place a fanned out avocado half in the centre. Arrange three pieces of the salmon around the edge of each plate. Scatter around the rocket and drizzle over a little more of the dressing.