Double Sri Lankan-Spiced Salmon & Fries

• Thinly slice pear. Roughly chop coriander.

• Pat salmon dry with paper towel, then season both sides. • In a medium bowl, combine Sri Lankan spice blend, the plain flour and a pinch of salt and pepper. Add salmon and gently turn to coat.

TIP: Patting the skin dry helps it crisp up in the pan!

• When the fries have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded). • Add the butter, then turn salmon to coat.

• In a second medium bowl, combine a drizzle of white wine vinegar and olive oil, then season. • Add mixed salad leaves and pear. Toss to coat.