Salmon with mussels and a chilli lemon sauce recipe
 A nice light seafood dish that is bursting with flavour. 3 tbsp extra virgin olive oil2 x 150-200g/5½-7oz salmon fillets, skin on and pin boned1 unwaxed lemon, zest and juice only150g/5½oz mussels, cleaned and de-bearded (discard any mussels with broken shells and any that refuse to close when tapped)150g/5½oz cockles, cleaned and scrubbed1 red chilli, sliced2 tbsp chopped flatleaf parsley 3 tbsp extra virgin olive oil 2 x 150-200g/5½-7oz salmon fillets, skin on and pin boned 1 unwaxed lemon, zest and juice only 150g/5½oz mussels, cleaned and de-bearded (discard any mussels with broken shells and any that refuse to close when tapped) 150g/5½oz cockles, cleaned and scrubbed 1 red chilli, sliced 2 tbsp chopped flatleaf parsley 1 head radicchio, leaves separated25g/1oz baby spinach leaves3 tbsp extra virgin olive oil1 tbsp white wine vinegar1 tsp Dijon mustardsalt and freshly ground black pepper 1 head radicchio, leaves separated 25g/1oz baby spinach leaves 3 tbsp extra virgin olive oil 1 tbsp white wine vinegar 1 tsp Dijon mustard salt and freshly ground black pepper 2 slices Italian crusty bread 2 slices Italian crusty bread Method For the salmon, heat a large lidded sauté pan and add the olive oil. Once hot, add the salmon skin-side down and cook for 2-3 minutes. Add 200-300ml/9-10fl oz water and the lemon zest and juice. Turn the fish over, add the mussels and cockles, and cover with a lid. Cook until the mussels and cockles have opened and the fish is cooked. Discard any mussels that remain closed. Just before serving, add the chilli and parsley and stir carefully.For the salad, place the leaves in a large bowl. Put the oil, vinegar, Dijon and salt and pepper in a small bowl and whisk to combine. Just before serving toss the leaves in the dressing.Divide the salmon, mussels and cockles between 2 serving bowls. Serve the salad and bread alongside. For the salmon, heat a large lidded sauté pan and add the olive oil. Once hot, add the salmon skin-side down and cook for 2-3 minutes. Add 200-300ml/9-10fl oz water and the lemon zest and juice. Turn the fish over, add the mussels and cockles, and cover with a lid. For the salmon, heat a large lidded sauté pan and add the olive oil. Once hot, add the salmon skin-side down and cook for 2-3 minutes. Add 200-300ml/9-10fl oz water and the lemon zest and juice. Turn the fish over, add the mussels and cockles, and cover with a lid. Cook until the mussels and cockles have opened and the fish is cooked. Discard any mussels that remain closed. Just before serving, add the chilli and parsley and stir carefully. Cook until the mussels and cockles have opened and the fish is cooked. Discard any mussels that remain closed. Just before serving, add the chilli and parsley and stir carefully. For the salad, place the leaves in a large bowl. Put the oil, vinegar, Dijon and salt and pepper in a small bowl and whisk to combine. Just before serving toss the leaves in the dressing. For the salad, place the leaves in a large bowl. Put the oil, vinegar, Dijon and salt and pepper in a small bowl and whisk to combine. Just before serving toss the leaves in the dressing. Divide the salmon, mussels and cockles between 2 serving bowls. Serve the salad and bread alongside. Divide the salmon, mussels and cockles between 2 serving bowls. Serve the salad and bread alongside.