Lightly cooked Label Rouge Scottish salmon with caraway, baby spinach, green apple and lemon 

(Serves 4):

  • 4 Label Rouge Scottish salmon portions, c. 160g
  • 2 dstsps caraway seeds
  • 150 g spinach
  • 1 green apple
  • Juice of 2 lemons
  • 10 cl olive oil
  • Salt, ground pepper

Preparation: 20 min
Cooking: 10 min

Cut each salmon portion into 2 or 3 slices. Season and sprinkle caraway seeds on one side.  
Heat 2 dstsps olive oil in a frying pan. Put in salmon slices and cook on a gentle heat for 6 to 8 minutes without turning.   
Meanwhile, prepare the vinaigrette by mixing the lemon juice in a bowl with the remaining olive oil, salt and pepper.
Wash and grate the apple, with the peel.  Mix in a salad bowl with spinach leaves.  Season with the vinaigrette.  
Arrange the salmon on plates with the salad and serve immediately.