Glazed salmon with griddled chicory

Method

1. Preheat the oven to 180°C/Gas 4. Season the salmon with salt and freshly ground pepper. Quarter the tomatoes and de-seed them.

2. Spread each salmon fillet with a tablespoon of pesto and place on a greased baking sheet. Top each salmon fillet with tomato quarters, basil leaves and mozzarella slices.

3. Bake the salmon for 15 minutes. Meanwhile, preheat the grill. Grill the baked salmon until the topping browns.

4. Meanwhile, heat a griddle pan until very hot. Rub the olive oil and balsamic vinegar into the chicory halves. Griddle the chicory until just tender. Sprinkle over the sugar and griddle for a further 1-2 minutes until the sugar caramalises.

5. Make the mustard vinaigrette by whisking together the mustard, sugar and vinegar in a bowl. Slowly add the olive oil, whisking as you do so, forming a smooth dressing. Season with salt and freshly ground pepper.

6. Place the griddled chicory on a serving dish, top with the grilled salmon and drizzle over the mustard vinaigrette. Serve at once.

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Ingredients

4 salmon fillets (175g each)
salt and fresh ground black pepper
4 plum tomatoes
4 tbsp pesto, (home-made or shop-bought)
8 basil leaves
250g mozzarella cheese, sliced

For the Griddled Chicory:

2 tbsp Olive oil
2 tbsp Balsamic vinegar
8 chicory heads, halved lengthways
2 tbsp caster sugar

For the Mustard vinaigrette:

2 tbsp English mustard
2 tbsp Sugar
2 tbsp white wine vinegar
8 tbsp extra virgin olive oil
salt and fresh ground black pepper

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