Salmon with mussels and a chilli lemon sauce Archive

Ingredients

• 3 tbsp extra virgin olive oil
• 2 x 150-200g/5½-7oz salmon fillets, skin on and pin boned
• 1 unwaxed lemon, zest and juice only
• 150g/5½oz mussels, cleaned and de-bearded (discard any mussels with broken shells and any that refuse to close when tapped)
• 150g/5½oz cockles, cleaned and scrubbed
• 1 red chilli, sliced
• 2 tbsp chopped flatleaf parsley
• 1 head radicchio, leaves separated
• 25g/1oz baby spinach leaves
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• salt and freshly ground black pepper
• 2 slices Italian crusty bread