Honey-glazed salmon

Serves: 6

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Total Time: 17

Prep Time: 15

Cook Time: 2

• FOR THE COLESLAW
• Half small Savoy cabbage
• Half small Savoy cabbage
• sea salt
• 1 small pear or apple, peeled, quartered, cored and finely sliced
• a squeeze of lemon juice
• mustard and cress
• FOR THE SALMON
• 1.5 tablespoon(s) Dijon mustard
• 1.5 tablespoon(s) Dijon mustard
• 2 tablespoon(s) dark honey, eg chestnut or pine
• vegetable oil
• 500 gram(s) salmon fillet, skinned, sliced across 1cm thick

Method

1. Quarter the cabbage, cut out the core and slice wafer fine, then halve the strands. Toss these in a bowl with the sour cream and a little salt. The recipe can be prepared to this point well in advance, in which case cover and set aside in a cool place. Up to an hour before serving, toss the fruit with a squeeze of lemon juice and mix it in.
2. Blend the two mustards and the honey together in a small bowl with a little salt and heat a thread of oil in a large non-stick frying pan over a medium-low heat. Brush about a third of the salmon slices with the glaze - as many as will fit in the frying pan allowing a little space in between them. Fry glazed-side down for about 1 minute, glazing the upper side while the first cooks. Turn using a large spatula and cook the other side for a little under a minute, then carefully remove these and transfer to a plate (a palette knife comes in handy). Cook the remainder in the same fashion.
3. Serve the salmon on small plates with a little coleslaw, scattered with mustard and cress, or put everything out for people to help themselves.
4. The salmon is also delicious at room temperature and can be cooked up to a couple of hours in advance, in which case, cover it and set aside in a cool place but do not refrigerate or the flavour will suffer.

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