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    Cornichon, Avocado, Almond and Pecorino Salad

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    Cornichon, Avocado, Almond and Pecorino Salad

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes to 15 minutes
    • Total time: 20 minutes to 25 minutes 25 minutes

    Serves: 2


    • 2 skinned salmon fillets
    • 2 tablespoons vegetable or groundnut oil plus a little extra
    • 1 clove garlic, finely chopped
    • 125g fresh shiitake mushrooms, destalked and sliced
    • 400g choi sum (Chinese greens) or pak choi, roughly chopped, stalks separated from the leaves
    • 3 tablespoons soy sauce
    • 1 teaspoon sesame oil
    • Pepper to taste


    1. Brush the salmon fillets with a little oil, then grill or fry them (preferably non-stick pan or on the smooth side of a griddle) until just cooked through. Transfer to warm plates while you get on with the vegetables.
    2. In a heavy-based pan, fry the garlic in 2 tablespoons of oil until it is warm but not catching. Add the sliced mushrooms together with the choi sum stalks, stirring everything together for a bare minute or so. Cover the pan and cook for about 5 minutes, then remove the lid and add the roughly chopped choi sum leaves, soy sauce and sesame oil. Cook for another 2-3 minutes until the leaves have wilted.
    3. Pile the mushrooms and greens on the plates tih the salmon, and eat. I sometimes make a little sauce to go with this, by mixing Colman's mustard powder to a smooth paste with a little cold water, a few drops of soy sauce and (a Microplace grater makes easy work of this) a pulpy puree of fresh ginger

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