Title: Terry's Warm Salmon Medallions with Crisp Vegetable Salad
Categories: Vegetable Fish Salad Salmon
Yield: 4 Servings

500		Gr. (1 lb) salmon
125		Gr. (4 oz) fresh bacon, in
		Thin rashers
		Flat-leaved parsley
		Vegetables for a small
		Quantity of rataouille :
		Courgette
		Bell-pepper
		Onion
		Eggplant
4	bn	Assorted young salads
		For the vinaigrette :
1		Lemon
100	ml	(3 1/2 fl oz) olive oil
1	lg	Peeled and deseeded tomato,
		Cut into cubes
		Salt, pepper

Cut the salmon into slices a little thicker than 1/2 or 1.5 cm. and wrap them in rashers of bacon. Cook in the oven on a low heat with a sprig of flat-leaved parsley until tender. Prepare the raraouille with the diced vegetables. To serve, dress the salad leaves with the lemon vinaigrette and arrange on the plate next to the rataouille. Place the salmon on top. Add a few tomato cubes and pour on some vinaigrette.

"Recipes from a real Chef" Terry Mitchell's Recipes

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