Warm Salmon Salad with Earth Gems and Dill Dressing

Steps

1. a small pot of salted water to the boil.
2. Cook earth gems in pot of boiling water for 8-10 minutes, until just tender. Drain well, add butter and season to taste with salt and pepper. Set aside, covered, to keep warm.
3. While earth gems cook, place vinegar and sugar in a small pot and bring to the boil on high heat. Thinly slice red onion then add to vinegar and sugar mixture. Stir to coat then remove from heat and set aside. Pat salmon dry with paper towels and remove any remaining scales or pin bones.
4. Heat a small, dry fry-pan on medium heat. While pan heats, place salmon on a chopping board, skin-sidedown. Drizzle flesh with a little olive oil, season with pepper and sprinkle with salmon crust, pressing down lightly to adhere.
5. Cook salmon, skin-side-down, for about 3 minutes, until skin is crispy. Flip and cook a further 2-3 minutes for medium-rare, or until cooked to your liking. Set aside to rest for 2-3 minutes then flake into bite-sized pieces (discarding skin). While salmon rests, prepare remaining salmon salad.
6. Peel courgette into long, thin ribbons, stopping when you reach the core (discard core and seeds). Drain red onion and add to a medium bowl, along with courgette, spinach, earth gems, salmon and dill dressing. Toss gently and season to taste with salt and pepper.
7. To serve, place warm salmon salad with earth gems onto a plate and drizzle with remaining dill dressing (if desired). Sprinkle over capers.