(serves 4)
4 fillets (about half a side) salmon
1 tsp Fox Point seasoning
1 tbsp olive oil
1 cup diced pancetta
4 red, orange or yellow peppers, sliced lengthways
4 handfuls rocket leaves or mixed leaf salad
dressing:
3 tbsps olive oil
1 tbsp balsamic vinegar
juice of half lemon
1 tsp prepared horseradish
1/2 tsp mustard
salt and pepper
Rinse and pat dry the salmon and lay it on a large platter. Mix the Fox Point with the olive oil and smear it over the fish. Leave to take the refrigerator chill off.
Fry the pancetta in a heavy skillet until crisp and brown and then lift out of the remaining fat onto a paper towel to drain. Fry the pepper strips in the pancetta fat and then lift them out and set aside. Place a handful of salad leaves on each person’s plate.
Grill the salmon skin side down for four minutes, then turn and grill for a further four minutes, then peel off skin and discard. Divide evenly among the four plates and scatter the pancetta and peppers around the fish. Drizzle with dressing. Voila.
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