Hot Honey Salmon Salad with Pickled Red Onion

Ingredients:

80g Watercress

2 Salmon Fillets

1 Lemon, quartered

1 Avocado, sliced

For the Hot Honey:

50ml Honey

2 Garlic Cloves, halved

1-2 tsp chilli flakes

For the quick-pickled red onions:

½ red onion, thinly sliced

2tbsp vinegar – white wine or apple cider

½ tsp salt

1tsp sugar

Method:

1. For the hot honey, warm the honey gently in a small pan. Add the garlic and chilli flakes and allow to infuse. Once fragrant and spicy, remove from the heat.

2. For the red onions, in a bowl or jar with a lid, add the sliced onion. Pour over the vinegar before sprinkling in the salt and sugar. Give it a mix, or shake, to combine and let it sit while you prepare everything else.

3. Brush one side of the salmon with the hot honey. Lay it coated side down in a hot pan and cook for 5-6 minutes. Brush the topside with a little more of the honey, flip and repeat.

4. To assemble the salad, split the watercress between two plates. Add ½ the avocado to each plate. Top with the salmon fillets and a spoonful of the red onion. Drizzle everything with a little more of the hot honey.

5. Serve with the lemons, squeezing fresh lemon juice over everything.

Photography by Lara Jane Thorpe