This week's recipe is a great one for Spring, combining salad and fish. It comes from my Spring/Summer copy of SOS, which is always one of the first books to which I turn at this lovely time of year. If you can get some watercess and keep it looking sprightly it makes the salad look so pretty. This makes a nice lunch if you are having friends around, and is also quick and easy for dinner after work.
Have a great week. Love from Jane xxx
Warm salmon and green leaf salad
Serves four
What you need:
- 1 tablespoon olive oil
- 2 teaspoons almond oil (or you can use all olive oil)
- 1 teaspoon pomegranate molasses or juice
- Sea salt flakes
- Freshly ground pepper
- Juice of 1-2 limes (or 1 lemon, limes are very expensive right now)
- 4 x salmon fillets
- 300g mix of rocket, baby spinach and watercress
- 2 Lebanese cucumbers, sliced crosswise
- 1/3 cup blanched almonds, toasted in the oven for about 6 minutes
What you do:
- Preheat the oven to 200.
- Combine the oils, pomegranate molasses, salt, pepper and a teaspoon of the lime/lemon juice. Taste the dressing to make sure it balances as the pomegranate molasses can sometimes be a little tart.
- Season the salmon and drizzle with the remaining lime/lemon juice.
- Roast the salmon, skin side down, on a lightly oiled baking tray (I would line the tray with baking paper as well) for 8-10 minutes or until the salmon is moist and just cooked.
- Break the salmon into chunks, discarding the skin.
- Place the mixed leaves in to a serving dish, place the salmon chunks on top, scatter with cucumber and the toasted almonds and add the dressing.
- Toss gently to combine and serve.
