Baked Salmon Salad with Spring Vegetables and Edible Flowers

INGREDIENTS

2 pieces salmon fillet skin cut off into 5cm pieces

1 bunch of asparagus

1/3 cup peas

½ cup broad beans, peeled

Snow pea tendrils

1 ruby grapefruit segmented

Bay cos lettuce leaves

Lemon zest and juice

Chervil

Dill

Viola flowers

Salt and pepper

20ml white wine vinegar

Olive oil

METHOD

Preheat oven and baking dish to 100 degrees.

Lightly oil the salmon and season with salt and pepper. Place on baking dish skin side up and cook for 10 – 15 minutes.

Blanch asparagus tips, peas and broad beans in boiling water. Set aside.

In a bowl combine cos lettuce, lemon zest, snow pea tendrils and grapefruit segments, and arrange on a plate.

Take the skin off the salmon then flake the flesh into chunky pieces and spoon over the top of the salad mix. Spoon over the warmed vegetables. Season with sea salt, pepper and a squeeze of lemon juice. Drizzle with a little olive oil and a splash of white wine vinegar and garnish with Petite Ingredient Edible Flowers and plenty of chervil and chopped dill.