Roast Salmon With Pomegranate And Strawberry Dressing With Strawberry And Cucumber Relish -

Ingredients

• 400g punnet of Jubilee Selections by Driscoll’s strawberries
• 80g carton pomegranate seeds
• Half side of salmon, about 800g cut into 4 even pieces or 4 salmon fillets, skin on
• About 2 tbsp olive oil
• Few basil leaves for garnish
• Wild rocket to serve
• 400g punnet of Jubliee Selections by Driscoll’s strawberries, hulled and chopped (reserve four intact with leaf for garnish)
• 1 cucumber, trimmed and sliced lengthways, seeds removed with a teaspoon then halved lengthways again and sliced
• Drizzle extra virgin olive oil
• Pinch chilli flakes
• Handful of mint leaves, finely chopped