Try Chris Taylor's salmon dish from series 2 of Mecurio's Menu, for a freash summer dish.
Make sure the salmon is scaled correctly and cut small incisions across the belly.
In a stainless steel bowl, add cress, fig and Persian fetta, tear the brescola into halves and add to the mix.
Add lemon juice and olive oil, then season and toss together, arrange down the centre of a rectangle plate.
Sear the belly (presentation side first) on a hot grill (approx 5 seconds) turn it over and sear for a further 5 seconds
Serve on top of the salad, lengthways.
Dress with remaining lemon olive oil
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