Salmon steak with celery salad with Somerset Cider Vinegar

Serves 4

When you can get your hands on the best wild salmon it's rather nice to cook it on the bone in a form of a darne - a cross section cut through the fish - as we call it in the trade. This stops the fish drying out and tastes especially good. If not wild, buy the best quality farmed, preferably organic, that you can find.

4 salmon steaks weighing about 250g each
1tbsp vegetable oil
Salt and freshly ground black pepper
1 small head of leafy celery
for the dressing
2tbsp Somerset Cider Vinegar
4tbsp extra virgin rapeseed oil or olive oil
1tsp grain mustard

First make the celery salad: cut the stem away with a sharp knife then separate the stalks reserving any leaves in another bowl. If the outer leaves are stringy then just peel the outer layer with a vegetable peeler.
Wash the leaves and drain, then, again with a peeler, shave the stalks into ribbons into a bowl. You may not need all the celery so wrap the rest in clingfilm and keep it in the fridge for another salad (or soup) day.
Pre-heat a ribbed griddle, heavy bottomed frying pan or a barbecue, season and lightly oil the fish then cook for 4-5 minutes on each side, keeping the fish a little on the pink side.
Mix all the ingredients together for the dressing and season. Toss the dressing with the celery and leaves, and arrange on 4 plates with the salmon.