Instructions: Heat the grill pan until piping hot on the boiling plate or in the roasting oven (see opposite).

Season the salmon toss in olive oil and put gently flesh side down on to the hot grill pan and cook for 30 to 45 seconds.

Turn on to the skin side and continue cooking for about 2 minutes.

Draw the pan off the heat and leave the fish to cook in the residual heat of the pan until done.

Make the dressing by measuring all the ingredients except the tomatoes into a clean jam jar.

Add salt and pepper and give it a good shake.

Slice the skinned tomatoes into thin strips and mix with the dressing.

Serve the warm salmon on a bed of lettuce with a little dressing poured over.

Make the dressing ahead. Cook the fish as needed. Use salmon tail or middle cut fillets and choose size to suit appetites. Cut the fillets in half lengthways to give as a starter.

Serves 4

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