Saturday, September 27, 2008

Warm salmon and green leaf salad

Hello everyone, I don't know where the last week went. It feels as if the end of the year is racing towards us. Not a bad thing, as we move closer to Melbourne Cup day you just know that party season is right around the corner....All the blue sky and sunshine we are experiencing in Sydney makes me think of weekends at the beach, BBQs and hanging out with friends.

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:
  1. Preheat the oven to 200.
  2. 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.
  3. Season the salmon and drizzle with the remaining lime/lemon juice.
  4. 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.
  5. Break the salmon into chunks, discarding the skin.
  6. 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.
  7. Toss gently to combine and serve.