12oz salmon fillet, skinned - from the thickest part of the salmon if possible
1 tbsp liquid honey
2 tbsp whole-grain mustard
2 tbsp fresh lemon juice
1 tbsp sesame oil
3 tbsp sesame seeds
1 ripe avocado, scooped out of skin and stone discarded
2 tbsp olive oil
5oz watercress
salt and freshly ground black pepper
In a bowl, mix the honey, mustard, sesame oil, half the lemon juice and salt and pepper to taste.
Cut the fillet down the crease in the middle to give two strips. Then slice cross-wise in 1cm thickness. There should be 2 or 3 slices per person. Fold into the honey mustard mixture and coat well. Marinade for 5 mins or so.
Heat a frying pan without oil and dry fry the sesame seeds to toast them till a little brown. Set them aside in a bowl.
Heat 1 tbsp of the olive oil in the frying pan and, when good and hot, add the salmon slices. Sprinkle half the sesame seeds on the top side of the salmon. Sear for 30 secs. Carefully turn over, sprinkle the remainder of the sesame seeds on the new top side and sear for a further 20 secs. Remove and carefully lay on a plate.
In a bowl, gently mash the avocado with the remaining tablespoon of lemon, 1 tablespoon of olive oil and plenty of salt and pepper. Leave some texture to the avocado, do not make it a puree! Stir in the watercress and toss to mix well.
Place the watercress on a small plate and top with the sesame coated salmon fillets.
Serves 4 as a starter, 2 as a main course.