Salmon Salad


The summer may be drawing to a close (an awful thought) but keep the summer spirit alive with fresh, inviting food. At this time of year it’s nice to look to the Mediterranean for recipe inspiration and create dishes that are both healthy and delicious. I’m not a great lover of salmon but this delicately season salmon recipe is packed with healthy omega oils, plus the mustard dressing adds a refreshingly tangy twist to really by your taste buds going.

Did I mention that it’s simple too?

All you need is:

Salad >

  • 100g green beans
  • 100g mangetout
  • 80g peas
  • 1 red onion, finely chopped
  • 1 tbsp olive oil
  • 2 salmon fillet steaks
  • Sea salt and black pepper
  • Zest and juice of 1 lemon
  • 6 basil leaves
  • 40g rocket
  • 1 lemon, for garnishing the salad with

Dressing >

  • 3 tbsp avocado oil
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp English mustard

Time to cook…

Preheat the oven to 200°C/Gas Mark 6 and bring a pan of water to the boil. Add the green beans and mangetout, cook for five minutes, then add the peas. Boil for two more minutes, then drain.

Heat the olive oil in a frying pan and add the salmon with the lemon zest, basil and onion. At this stage add pepper and salt to taste. [It is best to fry the fillets skin-side down for 2-3 minutes. Transfer to a lined baking tray and bake for 4-5 minutes for rare, a bit longer for well-done].

Now mix all the dressing ingredients and toss it in a large bowl with the vegetables and rocket. Serve with the salmon and a wedge of lemon. It is as easy as that!



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