Watermelon and cherry tomato salad with fresh salmon

Ingredients

½ cup	Water
¼ cup	Fish sauce
¼	Rice vinegar
3 Tbsp	Sugar
1 clove	Crushed garlic
1	Chopped red chilli
3 Tbsp	fresh lemon juice
¼	Watermelon (Main)
250 g	Cherry tomatoes, cut in half (Main)
1 dash	Olive oil
4 pieces	Boneless salmon fillets (Main)
1 pinch	Sea salt and cracked black pepper
1 large handful	Fresh herbs
2 Tbsp	Toasted pumpkin seeds

Directions

1. To make the dressing, place the water, fish sauce, vinegar and sugar in a small saucepan over low heat. Allow the sugar to dissolve, increase the heat and bring to boiling point. Remove and allowto cool. Add the garlic,chilliand lime or lemon juice. Pour into a clean jar, cover with a tight-fitting lid and refrigerate. Use within 5 days.
2. Remove as many seeds as you can and therind from the watermelon and cutfleshinto small pieces Place in abowl and add the tomatoes.
3. Heat a large frying panuntil very hot. Rub the salmonwith a little oil and season. Place in the frying pan skin-side-down and cook until the skin is crisp, about 3 minutes.Turn over and cookflesh-side until lightly golden, about 1 minute. Transfer to dinner plates straightawayas salmon continues to cook once removed from the pan.
4. Drizzle a little dressing over each piece of salmon and serve extra in a small bowl. Place some of the watermelon salad alongside the salmonand top with fresh herbsand the seeds.A green salad will complete the meal.

Tips:

• Fresh herbs add greatflavourto this salad – think mint, basil, Thai basil and/or Vietnamese mint.
• Finely grate the zest of your citrus before juicing and use to sprinkle over the finished dish.