WHAT TO EAT TONIGHT

Salmon, asparagus and pea salad

Enough to feed your family or housemates – but also easy to downscale with a couple of salmon fillets

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Brought to you in partnership with

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Enough to feed your family or housemates – but also easy to downscale with a couple of salmon fillets

Posted

Brought to you in partnership with

  • Serves 6
  • Preparation time 10 minutes
  • Cooking time 25 minutes
  • 750g fillet of salmon
  • 2 tbsp white wine
  • Small handful of pea shoots
  • Sea salt and freshly ground black pepper
  • 1 shallot, finely chopped
  • 1 tbsp extra-virgin olive oil
  • 100g watercress
  • 200ml crème fraîche
  • 300g fresh peas
  • Small handful of dill, stems removed
  • Small handful of mint leaves, roughly torn
  • Small handful of tarragon leaves, stems removed
  • Handful of watercress
  • 12 asparagus spears, woody ends removed
  • 1/2 cucumber, peeled and thinly sliced
  • Juice of 1/2 lemon
  • 2 tbsp extra virgin olive oil
  1. Preheat the oven to 180ºC/fan 160ºC/gas mark 4.
  2. Put the salmon on a large piece of baking paper, spoon over the wine, season and secure the edges to form a parcel, cook for 20 to 25 minutes or until just cooked through. Remove from the oven and leave to cool while you prepare the remaining ingredients. When cool enough to touch remove the skin and flake the fish into large pieces.
  3. Boil or steam the peas and asparagus until tender – about 10 minutes for the peas and five to eight minutes for the asparagus. Plunge the vegetables into cold water to cool quickly and keep their colour.
  4. Meanwhile, prepare the dressing by frying the shallot in the oil with salt and pepper, in a small pan over, a gentle heat, until softened but making sure it does not take on any colour. Remove from the heat and leave to cool. Pour this into a food processor and add the watercress and whizz. Add the crème fraîche and pulse until well blended. Season to taste.
  5. Put all the salad vegetables in a large bowl, toss in the lemon and olive oil and arrange around the edge of a platter. Lay the salmon on top, in the centre, and splash on the crème fraîche dressing or serve on the side. Add the pea shoots on top of the salmon.

Recipe extracted from Around the World in Salads

Recipe extracted from Around the World in Salads

Around the World in Salads by Katie and Giancarlo Caldesi

Published by Kyle Books

£ 16.99

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Tagged in:
Seafood
Spices
wine

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