Recipe for Sorrel, Rocket and Watercress Salad with Char Griddled Wild 
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Yield:
4 servings
Ingredients:
Amount Ingredient
6 x Radishes, (thinly sliced)
1 bn Watercress
2 x Heads Chive Flowers
1 bn Rocket
1 x Ripe Pear, (peeled, cored and thinly sliced)
A good handful of French Sorrel Leaves
----------------- DRESSING ----------------
1 tbl Elderflower Cordial
1 tsp White Wine Vinegar
4 tbl Extra Virgin Olive Oil
Salt & Pepper to taste
----------------- SALMON ----------------
1 x 350 g Piece Fillet of Wild Salmon, (cut from 3kg Fish)
2 tbl Extra Virgin Olive Oil
Instructions:
Instructions: 1. Heat griddle. Preheat oven to 220 c / 450 f / Gas Mark 7.

2. Make dressing.

3. Prepare salad ingredients. Put into bowl and season very lightly.

4. Cut up salmon into small pieces. Season. Drizzle top surface with oil.

5. Put salmon on griddle, oil side down and allow to form a golden crust.

6. Remove with palette knife, and bake in oven for 4 to 5 minutes, golden-side uppermost until just cooked. It should still be pink in the middle.

7. Dress salad and arrange on plates.

8. Top with cooked salmon and drizzle a little dressing over. Scatter with chive flowers and serve.

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