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  • 2 tbsp tequila
  • 1 tsp Cointreau
  • 2 limes
    1 juiced and 1 cut into wedges
  • olive oil
  • a pinch golden caster sugar
  • 1 shallot
    peeled
  • 750g piece cut from the centre of the fish salmon
    very fresh and well chilled
  • dressed with olive oil to serve baby leaves

Nutrition:

  • kcal413
  • fat26.2g
  • saturates0g
  • carbs1.7g
  • sugars0g
  • fibre0.5g
  • protein38.1g
  • salt0.2g

Method

  • step 1

    Mix the tequila, Cointreau, lime juice and 2 tbsp olive oil with plenty of seasoning and a pinch of sugar. Finely chop the shallot and stir it in.

  • step 2

    Use a sharp non-serrated knife to cut fine slices (no more than 5mm thick) from the salmon and lay them onto a platter. Spoon over the dressing and scatter over some baby leaves. Serve lime wedges on the side.

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