Warm Salmon and Rocket Salad with garlic and lemon Vinaigrette
The vinaigrette makes this a delicious way to serve salmon
Serves 2
Ingredients:
2x approximately 100g salmon fillets,
A little olive oil to coat the salmon
50g whole green beans, frozen or fresh
For the vinaigrette:
2 tbsp olive oil
3 tbsp lemon juice
1 tsp finely grated lemon zest
1 garlic clove, grated or minced
1/2 tsp golden caster sugar
Pinch salt
1/2 tsp dried parsley or 1 tsp fresh, finely chopped
2 large handfuls rocket leaves
1. Brush the fish with the oil and grill or oven bake until just cooked. Leave to one side, keeping warm.
2. Steam or microwave the beans for 3-4 minutes.
3. Shake or whisk all the vinaigrette ingredients together
4. Place the rocket leaves in a serving bowl.
5. When the beans are cooked, drain well and leave to one side.
6. Flake the fish and place in the bowl with the rocket.
7. Stir in the beans.
8. Drizzle over the vinaigrette and toss everything together gently so as not to break up the fish.
Serve immediately.
Salmon and Asparagus Parcels
These are a special treat for a dinner party or a Sunday lunch. It calls for puff pastry, and although I like making my own, it makes no difference if bought – it really is very good, maybe lacking a little soul and is considerably less rustic.
Serves 4
Ingredients:
500g puff pastry
4x approximately 180g salmon fillets
8 asparagus spears
80g butter, softened
1 tbsp chopped chives
Salt and pepper to taste
Pinch grated nutmeg
1 small egg beaten with a tablespoon milk
1. Cut the pastry into 8 equal portions and roll them out into even sized rectangles measuring about 23cm by 15cm.
2. Place 4 of them on an oiled baking tray.
3. Preheat the oven to 200C/ gas mark 6.
4. Place a salmon fillet in the centre of each pastry rectangle
4. Beat the butter with the chives, salt, pepper and nutmeg.
5. Spread an equal amount of the butter on top of each fish fillet.
6.Lay two asparagus spears, trimmed to fit on top of the fish.
7. Brush the edges of the pastry with a little of the beaten egg and milk and lay the second piece of pastry on the top, press down to seal then pinch the edges with your finger and thumb all the way round the parcels.
8. Brush well with the rest of the egg and milk mixture and, using a sharp knife, make 3 slashes across each of the parcels.
9. Bake the parcels for 25-30 minutes or until the pastry has risen and is golden brown.
Serve with mixed green vegetables, like green beans, broccoli and spring greens. Add a few buttered boiled new potatoes if you wish.