Roasted Salmon with Chicory, Mustard, Ginger and Orange Salad

Pre-heat the oven to 220C, put the ginger and sugar in a pan with the water and dissolve the sugar over a low heat and boil for 3 minutes, cool and make sure that you can taste the ginger, if not, add a little more.

Heat the 1 tbsp of olive oil in a frying pan and fry the salmon fillets for 2 minutes each side until crisp, season in the pan with a little sea salt and black pepper if necessary and transfer to a baking sheet and finish the cooking process in a hot oven for a further 5 minutes. Meanwhile, pull the chicory leaves apart and wash, cut in half if they are a little too large and drain well.

To make the dressing, whisk together all the ingredients and then whisk in the ginger syrup. Season with sea salt and black pepper.

Then mix together the chicory, spring onions and orange segments, and place a handful of this salad on 4 plates, top with the fish and drizzle with the dressing. This can be served with new potatoes, crusty bread and can be topped with a few chopped chives.