Equipment
Ingredients
For the Salmon and Shellfish
- 45 ml olive oil
- 2 salmon, skin on and pin boned
- 1 lemon, zest and juice only
- 150 g mussels, cleaned and de-bearded
- 150 g cockles, cleaned and scrubbed
- 1 red chili, sliced
- 8 g parsley, chopped
For the Salad
- 1 radicchio, leaves separated
- 25 g baby spinach
- 45 ml olive oil
- 15 ml white wine vinegar
- 5 g dijon mustard
- 1 g fine sea salt, to taste
- 1 g freshly ground black pepper, freshly ground, to taste
To Serve
- 2 crusty bread
Nutrition (per serving)
Method
Heat 30ml olive oil in a large lidded sauté pan over medium-high heat. Pat the salmon fillets dry with paper towels. Season with salt and pepper.
Place the salmon fillets skin-side down in the hot pan. Sear for 3-4 minutes, or until the skin is golden brown and crispy.
Pour 240ml of water into the pan. Add the lemon zest and juice. Flip the salmon fillets. Then, add the cleaned mussels and cockles to the pan.
Cover the pan with a lid and cook until the shellfish open (about 3-5 minutes) and the salmon is cooked through. Discard any mussels and cockles that do not open.
Stir in the sliced chili and chopped parsley just before serving.
While the salmon cooks, prepare the salad dressing. In a small bowl, whisk together the remaining 15ml olive oil, white wine vinegar, Dijon mustard, salt (to taste), and pepper (to taste) until emulsified.
In a large bowl, combine the radicchio leaves and baby spinach. Add the prepared dressing and toss gently to coat.
Divide the pan-seared salmon, steamed mussels, and cockles among two serving bowls. Serve the dressed salad and crusty bread alongside.
Chef's Notes
- Choose high-quality olive oil for the best flavor.
- If you don't have cockles, use all mussels. Adjust the cooking time as necessary.
- Be sure to discard any shellfish that don't open as they may be bad.
- Serve the dish immediately after plating for optimal quality.
Storage
Refrigerator: 1 day — Store cooked salmon and seafood separately in airtight containers. Salad dressing should be stored separately, too. Consume within 24 hours for best flavor and food safety.
Reheating: Reheat salmon gently in a pan with a little olive oil or in the oven at 150°C (300°F) until warmed through. Reheat mussels and cockles in a pan with a little of the cooking liquid, or microwave. Reheat the components separately to ensure best quality.
