Recipe: Honey-glazed salmon fillet

1 In a dish, mix your marinade with salt, pepper, liquid honey, a splash of olive oil and soy sauce.

2 Place your salmon fillets skin-side down, cover and let marinate in the fridge for 1 hour.

3 Heat your barbecue or griddle. When hot, coat your salmon fillets with the marinade, then coat the skin side with the toasted pine nuts.

4 Place them skin-side down on a corner of your griddle or barbecue gently so they glaze (10 minutes), then flip them, brush with the remaining marinade and finish cooking (6 to 7 minutes).

5 Serve on a large plate with a few drops of fresh lemon juice on your salmon and rocket salad dressed with olive oil, balsamic cream and parmesan shavings on the side. A practical holiday dish if you have a griddle or barbecue.

Rocket: an elegant salad recognizable by its long, serrated leaves, beloved by our Italian friends. It combines a slightly peppery taste in the mouth, a hint of pepper and a touch of bitterness.