Serves:  6

Prep time:  30 minutes

Cooking time:  10 minutes

INGREDIENTS

Salmon –

6 portions of salmon, approximately 100g each

Salt & pepper

30ml olive oil

30g butter

Salad –

60g mixed baby salad leaves

12 asparagus stalks, blanched

3 baby pink radish, thinly sliced

40g pickled red onion slices

1 avocado, sliced

2 spring onion, thinly shaved

½ lime

6 lime wedges

METHOD

Salmon –

Season each piece of salmon with salt and pepper.

Heat the olive oil in a non-stick pan over a medium heat. Place the salmon in the pan, skin side down. Cook for 3 minutes then turn. Add the butter and cook for a further 2 minutes, or until cooked to your preference. Turn the heat up for the last minute if it is not getting enough colour. Remove from the pan and squeeze over the lime juice.

Salad –

Place the salad leaves on the base of your serving dish. Top with the asparagus, radish, pickled red onion, avocado and spring onion. Gently toss.

Top with the salmon pieces, finish with a last sprinkle of salt and pepper. Serve with lime wedges on the side.

Recipe and styling by Lisa Clark, Food Stylist & Chef

Lisa Clark is an established Cape Town food stylist with a background as a chef and product developer. This experience, along with her passion for design and form has led her to work with some of South Africa’s best photographers and companies.