Grilled salmon salad

This is one of my favorite ways to eat salmon.

Medium, with fresh salad. And I like the salad to be chopped so that each bite has a bit of everything and everything has a different texture - richness and flakiness of the salmon, the chewy bite of the king oyster mushrooms, and the crunch of the cucumber.

I've also played around with this dressing for years now and finally love it as is and it's a regular option for all my salads. Tangy, salty, spicy. Perfect.

Prep time: 5mins

Cooking time: 10 mins

Serves: 1

Ingredients

150g salmon fillet, skin on

1/2 cucumber, chopped

8 cherry tomatoes, quartered

1 cup baby romaine lettuce, chopped

3 small king oyster mushrooms, sliced

1 medium carrot, grated

1 tbsp olive oil

1 tsp sesame seeds

Olive oil spray

Salt and pepper to taste

Dressing

2 tbsp soy sauce

2 tsp extra virgin olive oil

1 tsp sesame oil

1 garlic clove, crushed

1/2 lemon, juiced

1 pinch roasted habanero chilis

Method

1. Smash the garlic so its broken but remains in tact, and mix together all the dressing ingredients in a jar, adding in the garlic. Let it steep and set aside.

2. Chop the lettuce, tomatoes and cucumber and add them to a bowl with the grated carrot.

3. Slice the mushrooms, then spray a fry pan and turn the heat on high, grilling the mushrooms until they colour.

4. Once the mushrooms have cooled down add them to the salad bowl.

5. Season your salad.

6. Rub salt into the salmon skin.

7. Pour the 1 tablespoon of olive oil into a fry pan, and add the salmon skin side down. Leave it cooking skin side down until the skin is crispy and/or has reached a brown colour.

8. Once the salmon skin is crispy, grill the salmon on each side for about 1 minute or to your desired doneness.

9. Remove the salmon from the heat, place on a board, and with a fork, flake away the flesh from the skin, and add the flesh to the salad.

10. Pour the dressing over the salad through a sieve, mix, then top with the salmon skin.

11. Sprinkle sesame seeds on top and serve.

Notes

• Not enough people season their salads, but its so crucial. A pinch of salt and pepper on your salad before dressing it makes all the difference.

• Other mushrooms that would be tasty and texturally pleasing are enoki and shiitake.

• The chili in the dressing is totally optional, and if you can't get roasted habanero, any chili will do.