Roasted Salmon with Green Salad

Salmon is an oily fish, and I prefer to cook it gently without extra fat, either in a fragrant simmering liquid, i.e poaching it, or in the oven. Then I can pair it with fresh green leaves and various other vegetables and turn it into a refreshing salad meal.

Preheat oven to 180 Celsius. Line a small tray with parchment paper and bake:

• Salmon fillet, 2 portions

for 20 minutes. Leave to cool slightly and take skin off (if not done beforehand).

Meanwhile, for the salad, mix in a bowl:

• Green salad, 1 pc, leaves delicately separated into smaller pieces - this is best done using your hands and not a knife, washed drained and well using a colander (keep in between kitchen paper sheets in an air tight container in the fridge until further use)

• Radishes, 4 large pcs, sliced into thin rounds using a mandolin or good knife skills (keep in cold water until further use)

• Spring Onions, 4 stalks, thinly sliced diagonally

• Cucumber, 1 small pc, sliced into thin rounds using a mandolin or good knife skills (keep in fridge, in air tight container until further use)

For the dressing, whisk in a bowl, or shake in a jar:

• Horseradish cream, 1 tbsp

• Rice vinegar, 1 tbsp

• Olive Oil, 3 tbsp, plus more if too acidic

• Salt, 1/4 tsp

Gently mix salad with the dressing right before serving, and top with the salmon. Garnish with:

• Nigella seeds