This is a quick lunch or dinner idea with plenty of fresh vegetables. Wild chervil stalks are very fibrous so you eat them the way you would edamame beans or asparagus, chewing the pulp and discarding the stringy fibre.
1 salmon fillet
½ teaspoon chilli flakes
1 teaspoon apple cider vinegar
1 tablespoon soy sauce
1 tablespoon grapeseed oil (or other vegetable oil)
5 cm piece of cucumber
10 wild chervil stalks
5-6 wild garlic mustard leaves
5 sow thistle tops
1 tablespoon plain Greek yoghurt
1 tablespoon olive oil
1 teaspoon lemon juice
Marinate the salmon in the fridge overnight with the chilli, cider vinegar and soy sauce covered in cling film.
Cook the salmon in a pan on a medium heat with grapeseed oil for 5-7 minutes turning half way through.
Blanch the thistle tops in boiling water for 2 minutes then drain and put on a plate with the wild chervil stalks, wild garlic mustard, olive oil and lemon juice. Place the salmon on top of the vegetables and add dots of yoghurt.