Seared salmon with warm anchovy dressing – Food & Home Magazine

Ingredients

• olive oil, for frying
• 6 x 120g Norwegian salmon fillets
• salt and freshly ground black pepper, to taste
• 30 spears asparagus, trimmed on the diagonal
• 200g watercress
• 10g rocket leaves
• 20ml olive oil
• Maldon salt and freshly ground black pepper, to taste
• <h3>Anchovy dressing</h3>
• 30ml anchovy fillets, drained and roughly chopped
• 1 garlic clove, crushed
• 10ml fresh flat-leaf parsley, roughly chopped
• 30ml white wine vinegar
• 10ml balsamic vinegar
• 120ml olive oil