Recipe from Tender by Nigel Slater

I wonder how this would taste if you used the pomelo or grapefruit instead of the lemon for the salad?  Additionally, as there probably won’t be enough spinach in the box, I would try steaming some chard or mizuna as well as the spinach or perhaps in place of.  If you do use chard, I would remove the thick stems.  The salmon would be nice topped with a bit of the garlic chive finely chopped.


2 8 to 9 oz pieces of Salmon 

Olive Oil

1 lb Spinach

2 Lemons

2 tsp Superfine Sugar

2 TB Olive Oil

Flat Leaf Parsley

1 heaping TB Capers


Brush the salmon on both sides with olive oil, then season with salt.  Get a nonstick frying pan hot.  Place the fish, skin side down, in the pan and cook over medium heat for four or five minutes, until the skin has crisped.  Turn, cover with a lid, and cook for a further five minutes or so, until the fish is lightly cooked through to the center.  Meanwhile, make the salad by cutting away the skin and white pith from the lemons with a sharp knife and slicing the lemons thinly.  Put them into a bowl with the sugar, olive oil, and good handful of parsley leaves, left whole.  Add the capers and toss the salad gently. Let sit for a few minutes, during which time the sharpness of the lemon will mellow a little.  Wash the spinach thoroughly, then steam in a lidded pan for a minute or two, until tender.  Drain.  Put the lemon salad and the spinach on warm plates and side on the salmon.