Salmon with White Chocolate, Pink Pepper, and Raspberry Salad

01Method

1. 1

   Pat the salmon steak dry with paper towels, place it skin-side down on a sheet of parchment paper, season with coarse salt, lay a lemon slice on top, and drizzle with a little olive oil. Roast for about 10 minutes in an oven preheated to 200 °C (400 °F).

2. 2

   In a medium saucepan, warm the heavy cream over medium heat and melt the white chocolate into it. Season the sauce with salt, then stir in the finely chopped chives and pink peppercorns.

3. 3

   Toss the lamb's lettuce with the raspberries, then add the lemon zest, lemon juice, and pink peppercorns. Drizzle with olive oil and toss to combine.

4. 4

   Serve the salmon alongside the salad, with the sauce in a gravy boat on the side. Finish the whole dish with a generous sprinkle of pink peppercorns just before serving.