Title: Terry's Escalope of Salmon with Black Treacle, Juniper, S
Categories: Entree Fish Salmon
Yield: 4 Servings

4	sl	1cm thick fresh salmon
1		Knob of butter
225	g	(8 oz) mixed green salad
		Leaves (e.g. rocket, baby
		Spinach)
1	ts	Olive oil, mixed with a few
	dr	Lemon juice salt
		And pepper
		For the Dressing :
2		Heaped tablespoons finely
		Chopped shallots or onions
12		Black peppercorns, crushed
20		Juniper berries, finely
		Chopped
1		Garlic clove, crushed
4	tb	Sherry vinegar
1/3	tb	Black treacle
3	tb	Walnut oil
3	tb	Groundnut or grapeseed oil
		Pinch of salt

To make the dressing, mix together the shallots or onions, crushed peppercorns, finely chopped juniper berries, garlic and sherry vinegar. Bring to the simmer and cook until the vinegar has almost completely evaporated . Add the black treacle and oils and bring back to the simmer. Cook for 1-2 minutes and season with a pinch of salt. This dressing can bemade hours or even days in advance. It's best kept refrigerated the flavours will become more dominant as it relaxes and brought back to warm temperature before serving. To cook thesalmon, and finish the dish, first heat a frying pan and season the salmon with salt and pepper. Add the butter to the pan and lay the salmon slices, presentation-side down, in the sizzling butter. Cook for 2-3 minutes on one side only, keeping the fish pink. While the salmon is cooking, spoon the dressing onto four plates. Season and add the olive oil and lemon juice to the green leaves, sitting them on top of the dressing. Place the salmon, presentation-side up, on top of the leaves. The dish is now ready to serve.

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

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