4 wild skinless salmon fillets , approx 100g each
400g bag mixed salad leaves
FOR THE DRESSING
4 tbsp chopped mint
2 tsp clear honey
3 tbsp olive oil , plus a little extra for the salmon
Season the salmon, then rub with oil. Mix the dressing ingredients together.
Halve, stone, peel and slice the avocados. Halve and quarter the cucumber lengthways, then cut into slices.
Divide salad, avocado and cucumber between four plates, then drizzle with half the dressing.
Heat a non-stick pan. Add the salmon and fry for 3-4 mins on each side until crisp but still moist inside.
Put a salmon fillet on top of each salad and drizzle over the remaining dressing.