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Salmon with Fig and Brescola

Try Chris Taylor's salmon dish from series 2 of Mecurio's Menu, for a freash summer dish.


  • 6 x 60gm atlantic salmon (belly if possible or finely sliced fillet)

  • 24pcs brescola (thinly sliced)

  • 3 x fig (black genoa if available) (cut into 6 each)

  • small bunch watercress (picked and cleaned)

  • 100gms persian fetta

  • 1 x lemon (juiced)

  • 60mls extra virgin olive oil

  • sea salt, to taste


  • 1.

    Make sure the salmon is scaled correctly and cut small incisions across the belly.

  • 2.

    In a stainless steel bowl, add cress, fig and Persian fetta, tear the brescola into halves and add to the mix.

  • 3.

    Add lemon juice and olive oil, then season and toss together, arrange down the centre of a rectangle plate.

  • 4.

    Sear the belly (presentation side first) on a hot grill (approx 5 seconds) turn it over and sear for a further 5 seconds

  • 5.

    Serve on top of the salad, lengthways.

  • 6.

    Dress with remaining lemon olive oil


Tip: Dukkah is an excellent accompaniment and can be sprinkled over the salmon.

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