Recipe

Step 1: Remove the skin from the salmon and check carefully for pin-bones, pulling out any with kitchen tweezers. Place the fillets side by side in a shallow dish.

Step 2: For the marinade, mix the ingredients together in a bowl, then pour over the salmon to coat. Cover with plastic wrap and let marinate in the refrigerator for 30 minutes to allow the flavours to permeate.

Step 3: For the dressing, whisk together all the ingredients in a bowl and set aside.

Step 4: Preheat the oven to 450°F.

Step 5: Arrange the spinach leaves on individual plates and top with the radish slices.

Step 6: Lift the salmon from the marinade and arrange on a lightly oiled baking sheet. Cook in the oven for 4-6 minutes until medium rare, basting after 2 minutes. The fish should feel slightly springy when pressed.

Step 7: Place a salmon fillet in the middle of each plate and drizzle the ginger and tahini dressing over the salad to serve. (If you’re preparing this salad for a packed lunch, let the salmon cool and pack the dressing and salad leaves in separate containers. Assemble just before eating.)

See more recipes from Healthy Appetite.

Reprinted with permission from Gordon Ramsay’s Healthy Appetite (2012 Sterling Epicure).