Salmon with olives on skewers, rocket salad with mayonnaise and yogurt dressing

Ingredients:

500-600g salmon fillet without skin and bones, juice of half a lemon or lime, salt, fresh-ground colour pepper-mix, about 100g pitted black and green olives, 3 tbsp oil (which may also be olive)

for the rocket salad with mayonnaise and yogurt dressing: 1 small box of rocket (100g), 4 tbsp Univer mayonnaise, 4 tbsp plain yogurt

1. Feel the salmon with your fingers for any bone – remove them if found. Cut into 20-25mm dice where thick, cut thin slices where thinner and no dicing is possible. Poke a hole in each cube with a pointy knife and alternate black and green olives in the holes and pull them onto four skewers or pointy sticks. Try and push the skewer through the holes in the olives.

2. Season the dices on the skewers (and the salmon strips) with the lemon juice, some salt and fresh-ground colour peppers (about a level tsp each). Cover and place in fridge overnight so the fish can absorb the spices.

3. Heat the oil in a larger frying pan, put the skewers in and sear them in 5-6 minutes (turning them from time to time). Add the salmon strips after the first 2 minutes. Distribute the rocket salad on 4 plates. Mix mayonnaise and yogurt and pour it on the rocket. Lay down one skewer on each plate, with some salmon strips alongside.