Raw Salmon and Ginger Salad         CD   MC   10mins

Serves 4      Cold   Fish  Herbs Salad  Main course Healthy Eating   Gluten Wheat Dairy Free  Eggless

Ingredients:

450g/1lb Very Fresh Wild Salmon Fillet (tail end)

25g/1oz Fresh Root Ginger

50g/2oz Fresh Coriander (cilantro), chopped

1 tbsp Sea Salt

1 tbsp Caster Sugar

1 teasp Olive Oil

Black Pepper

Mixed Continental Salad Leaves

Instructions

1. Trim the salmon, removing any bones.

2. Peel and chop the ginger and squeeze out the juice on to the salmon, using a garlic press. Mix remaining ingredients together in a bowl then press on to both sides of the fish.

3. Lay the fish, skin side down, in a shallow dish large enough to hold it flat. Cover with baking parchment, place a board on top and weight down. Leave to marinate in the fridge for 3-4 days, turning fish each day.

4. To serve - blot any excess oil from fish with kitchen paper. Slice very thinly, on the diagonal. Serve with a mixture of continental leaf salad e.g. frisee, rocket, lollo rosso.

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