Salmon with parsley, walnuts, lemon and horseradish
- In a mixing bowl or snap lock bag, mix the parsley, walnuts, lemon zest and juice, horseradish, sugar, caraway seeds, sea salt and oil.
- In an electric frypan, fold a piece of tin foil into a boat shape, place in a piece of greaseproof paper. Pour in some of the dressing, place the salmon in and pour the dressing over, (reserving a half cup). Fold the tin foil over to seal. Heat frypan and cook the salmon until pink inside.
- Serve with some of the reserved dressing, with crispy fried potatoes and sage.