Kat's Salmon Bleu Cheese Salad 

 

Bleu Cheese Salmon Salad

For the salmon:
5 ounces salmon fillet, skinned
1 tablespoon olive oil
1 ounce bleu cheese
1 tablespoon clear honey

For the salad:
2 ounces picked soft fresh mixed herbs such as flat leaf parsley, chives, coriander, basil, mint
10 pomodorino tomatoes, halved
4 spring onions, sliced

For the dressing:
1/2 lemon, juice only
drop of sesame oil
2 tablespoons olive oil
salt and freshly ground black pepper

Preheat the oven to 425F. Heat the oil for the salmon in a medium ovenproof frying pan. Place the salmon in the pan. Top each piece of salmon with a wedge of cheese and drizzle over the honey. Transfer the pan to the oven and bake the salmon for 4 to 6 minutes or until the salmon is cooked through, the cheese melted and bubbling. In a small bowl, whisk together the dressing ingredients and set aside. In a medium bowl mix together the salad ingredients. Place the salmon on a serving plate. Dress the salad and serve it with the salmon immediately. Serves 2.

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