Not content with strawberry pesto, now she is adding strawberries to salmon, whatever next? Yes this strawberry salmon salad is my latest in the make-use-of-all-the-gorgeous-strawberries-in-the-garden venture and I have to tell you it’s marvelous.
Strawberries are sweet and juicy but they pair well with black pepper and balsamic vinegar, both on the savoury sacale. Salmon for me is a sweetish fish with wonderful flavour, it is summer sunshine on a plate. Mix the two together in this strawberry salmon salad and you are swallowing sunshine I promise you.
This is one of my meal-for-one recipes. With my daughter off at university I am very ofter whipping up meals for one and I’m a great beleiver in making solo eating as tasty and fun as eating with other people. Why shoukd I eat beans on toast (though I do love beans on toast) every night or just a humble egg, no I want to eat just as well as I would when feeding someone else, as the shampoo adverts tell us – ‘because I’m worth it’……
What you’ll need;
1 salmon fillet, about six strawberries (and try to get locally grown berries, at least British and not imported which are pretty much tasteless), 1 tablespoon of crushed walnuts of if using halves then use about 6, a cup of baby spinach leaves (the baby ones are sweeter and more tender), a cup of rocket leaves for their punch of robust flavour, one of those mini cucumbers or a good few slices of a normal sized cucumber,one spring onion, some fresh mint, Dijon mustard, lemon juice ands zest, extra virgin olive oil (I simly refuse to call it EVOL!) and of course salt and pepper to taste.
Cook your salmon filler with a little oil on a high heat for about 2 minutes on each side, start skin side down. Remove from heat and allow to cool and remove the skin.
Toast the walnuts in a dry pan for barely a minute till golden and aromatic then tip out of the pan immediately to stop them cooking, allow to cool.
Make your dressing by mixing the mustard, lemon juice and zest, olive oil and salt and pepper in a small jar and shake well.
Build the salad in your chosen plate or bowl with the spinach leaves and rocket first then add all the other ingredients and flake in the salmon. Drizzle over the dressing.
That’s it a simple strawberry salmon salad sure to brighten up your day.
STRAWBERRY SALMON SALAD
- 1 salmon fillet
- 6 walnuts
- 6 strawberries halved or quartered
- 1 cup of baby spinach leaves
- 1 cup rocket leaves
- 1 mini cucumber or about 6 slices of cucumber
- 1 spring onion
- Mint leaves torn
- 1/2 tsp Dijon mustard
- juice and zest 1/2 lemon
- salt and papper to taste
- 1 tbsp olive oil
- Cook the salmon fillet skin side down for 2 minutes then turn and cook the other side. Set aside to cool and remove skin
- Toast the nuts in a dry pan for approx 1 minute till golden and aromatic remove from heat
- Arrange leaves on plate the add all other ingredients flaking in the salmon
- Mix all ingredients in a small jar and drizzle over