2 x thin-cut salmon steaks or escalopes 125g each
2 x 15ml tablespoons rice vinegar
1 teaspoon sugar
½ teaspoon Maldon salt or ¼ teaspoon table salt
2 x 15ml tablespoons Just Stir Fry Oil
100g miniature sugar-snap peas
1 small ripe avocado
Heat a heavy based, non-stick frying pan and when hot, cook the salmon steaks or escalopes for about a minute a side. Remove to a couple of dinner plates.
Whisk the rice vinegar, sugar, salt and Just Stir Fry Oil together and drizzle each salmon steak with about a teaspoon each and then set the rest aside for a moment.
Divide the watercress and sugar-snaps between each plate. Halve the avocado, remove the stone and using a teaspoon, gouge out the avocado flesh, dropping the pieces as you go in among the watercress and sugar-snaps.
Pour the remaining dressing over each salad and serve immediately.