Griddled salmon with pomegranate and strawberry dressing

This griddled salmon, with pomegranate and strawberry dressing, makes for a quintessentially English summer light lunch or dinner dish

Stuck for dinner inspo? Look no further! This tasty salmon dish takes your standard fish supper to a whole new level. Teamed with a fruity dressing and a strawberry salsa, it’s tastier way to end the day.

Preparation: 15 minutes

Cook: 20 minutes 

Ingredients (serves 4)

400g punnet of Jubilee Selections by Driscoll’s strawberries

80g carton pomegranate seeds

Half side of salmon, about 800g cut into 4 even pieces or 4 salmon fillets, skin on

2tbsp olive oil

Few basil leaves for garnish

Wild rocket to serve (optional)

For the Jubliee strawberry salsa 

400g punnet of Jubliee Selections by Driscoll’s strawberries, hulled and chopped (reserve four intact with leaf for garnish)

1 cucumber, trimmed and sliced lengthways, seeds removed with a teaspoon then halved lengthways again and sliced

Drizzle extra virgin olive oil

Pinch chilli flakes

Handful of mint leaves, finely chopped

Method

First make the salsa – add the strawberries and cucumber to a bowl then add the oil, chilli flakes and mint and stir well then season and stir again. Put to one side.

Now add the strawberries and pomegranates to a food processor and blitz until smooth then pour the mixture through a sieve into a bowl and push it through using the back of a spoon. Pour the sieved juice into a small pan and heat on a high setting for a few minutes until it reduces a little, remove from heat and put to one side.

Smother the salmon on both sides with the olive oil, season well with sea salt and plenty of freshly grated black pepper. Heat a griddle pan until hot, then add the salmon pieces skin side down. (Do this in two batches if pan overcrowded) cook undisturbed for about 3-4 minutes, or until they come away from the pan base with ease. Turn and cook the other side for about the same time (depending on thickness you may need more or less time) or until opaque and cooked through. Transfer salmon pieces to serving plates, add some salsa to the plate and spoon the dressing over the salmon (if it needs reheating do so). Top with basil leaves to garnish and serve with a handful of wild rocket if using.

Cook’s tip: If you prefer to roast the salmon, preheat oven to 190°C, sit the salmon in a roasting tin, drizzle over olive oil, season well and cook in oven for about 20 minutess or until salmon is cooked through and opaque.