Ingredients For the salmon 1 thick piece fresh salmon (about 250 g)
1 tbsp butter
½ cup dry white wine
2 garlic cloves, crushed
2 tbsp fresh orange juice
2 tbsp rice wine vinegar
2 tbsp honey
Sliced orange pieces, for garnish
For the salad 1½ cups watermelon, diced into about 2½ cm cubes
¾ cup cherry tomatoes
¼ cup Stilton, or other blue cheese, crumbled
¼ cup spring onions, sliced
½ cup parsley, chopped
1 tbsp olive oil
1½ tbsp red wine vinegar
Pinch cayenne pepper
Method For the salad
Mix the watermelon, and tomato together.
Add the blue cheese, spring onions, parsley and a bit of salt.
Mix the oil, vinegar, and cayenne together and mix into the salad.
Keep any juice that comes from the watermelon when cutting it, and add to the dressing.
For the salmon
Melt the butter in a fry pan over medium heat.
Put salt and pepper over the salmon, and cook it for about 3 - 4 minutes on each side, depending on the thickness - do not overcook as the inside should still be slightly dark pink. Take out of pan.
Keep this warm while you cook sauce
Turn the heat back to high and add the white wine. Stir, scraping any sediment left on the bottom from cooking the salmon.
Stir in the garlic and remaining ingredients (except orange segments for garnish).
Cook for about 5 minutes or until the sauce has reduced to about half and has started to thicken slightly.
Put the salmon on the plates, skin side down, and add the sauce and orange garnish.