- 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
- 3 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- salt and freshly ground black pepper
- 2 slices Italian crusty bread
- For the salmon, heat a large lidded sauté pan and add the olive oil. Once hot, add the salmon skin-side down and cook for 2-3 minutes. Add 200-300ml/9-10fl oz water and the lemon zest and juice. Turn the fish over, add the mussels and cockles, and cover with a lid.
- Cook until the mussels and cockles have opened and the fish is cooked. Discard any mussels that remain closed. Just before serving, add the chilli and parsley and stir carefully.
- For the salad, place the leaves in a large bowl. Put the oil, vinegar, Dijon and salt and pepper in a small bowl and whisk to combine. Just before serving toss the leaves in the dressing.
- Divide the salmon, mussels and cockles between 2 serving bowls. Serve the salad and bread alongside.