Salmon with fig and bresaola

RECIPE BY CHRIS TAYLOR FROM FRASER’S RESTAURANT, PERTH

SERVES 3

6 x 60 g (2¼ oz) pieces of Atlantic salmon (belly if possible or thinly sliced fillet ensuring that the fishmonger has scaled the fish before slicing)

1 small bunch watercress, picked

3 figs (Black Genoa if available), each cut into 6 wedges

100 g (3½ oz) Persian feta cheese

24 pieces bresaola (air-dried beef), thinly sliced

juice of 1 lemon

3 tablespoons extra virgin olive oil

Cut small incisions across the flesh side of the belly of the salmon.

Put the watercress, fig wedges and Persian feta in a non-metallic bowl. Tear the bresaola slices into halves and add to the bowl.

Combine the lemon juice and olive oil, then season with salt and pepper and pour half into the bowl, reserving the other half. Toss well to coat the salad. Sear the salmon, presentation side first, on a hot chargrill pan for about 5 seconds, then turn it over and sear for a further 5 seconds.

Divide salad evenly between three plates. Place two pieces of salmon on top of the salad and dress with the reserved lemon olive oil.

Dukkah is an Egyptian speciality of roasted hazelnuts, sesame, coriander and cumin seeds, pistachio nuts, salt and pepper. Most often used for dipping with bread and olive oil, it is also an excellent accompaniment to this dish and can be sprinkled over the salmon just before serving.