WHAT TO EAT TONIGHT

Hot smoked salmon salad bowl

Topped with a zesty gremolata and fleshed out with buttery cannellini beans – a truly satisfying salad

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Topped with a zesty gremolata and fleshed out with buttery cannellini beans – a truly satisfying salad

Posted

  • SERVES 2
  • PREPARATION TIME 20 minutes
  • COOKING TIME 0 minutes
  • Leaves from a bunch each of fresh flat-leaf parsley and mint, roughly chopped 
  • 2 tbsp freshly squeezed lemon juice
  • 400g hot smoked salmon fillet 
  • 2 small red onions, thinly sliced
  • 1 large handful baby spinach leaves
  • 1 garlic clove, crushed
  • 1 tsp finely grated lemon zest 
  • 65ml extra virgin olive oil 
  • 410g can cannellini beans, drained and well rinsed
  • 1 cucumber, peeled, split lengthways, deseeded and sliced into crescents 
  • Sea salt and freshly ground black pepper, to taste
  1. To make the gremolata, combine the parsley, mint, garlic, lemon zest and juice and oil in a small bowl.
  2. Roughly flake the salmon into a large bowl and add the beans, onions, cucumber and spinach leaves. Season to taste with salt and pepper and toss to combine. Serve immediately with the gremolata on the side as a spooning sauce.

Recipe extracted from Bowl Food

Recipe extracted from Bowl Food

Bowl Food: Over 75 recipes for satisfying smoothie bowls, salads, soups, noodles, stews and more

Published by Ryland Peters & Small

£ 14.99

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Tagged in:
Fish
Salad
quick and easy

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