Crispy salmon salad
A bright, crisp veg-packed salad with salmon that would make a lovely light summer supper when you have friends over.
Each serving provides 696 kcal, 48g protein, 18g carbohydrates (of which 6g sugars), 46g fat (of which 8g saturates), 12g fibre and 0.3g salt.
Ingredients
- 1 fennel bulb, tough outer layer removed, thinly sliced
- 8 asparagus spears, trimmed of woody ends and finely shaved with a vegetable peeler or mandoline
- 8 radishes, thinly sliced
- 4 salmon fillets, skin on, about 180g/6oz each
- 30g/1oz plain flour, for dusting
- 1 tbsp olive oil
- 250g/9oz Tenderstem broccoli
- 250g/9oz fine green beans, trimmed
- 1 tbsp extra virgin olive oil
- 200g/7oz frozen peas
- salt and freshly ground black pepper
For the dressing
- 4 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 lemon, juice only
- 2 tbsp roughly chopped dill
Method
Put the fennel, asparagus and radishes into a bowl of cold water with a handful of ice added and leave to crisp up for 10 minutes or so.
Season each salmon fillet with salt and pepper and dust both sides with flour. Heat the olive oil in a large non-stick frying pan over a medium-high heat. Place the salmon skin-side down in the pan and hold down with a spatula for 30 seconds or so. Cook, without moving, for 7–8 minutes.
Meanwhile, put the broccoli and beans into a sauté pan with 200ml/7fl oz of cold water and extra virgin oil. Season well with salt and pepper. Bring to the boil and cook over a medium heat, moving the veg around so it cooks evenly. When the liquid has almost all evaporated, add the frozen peas. Once the peas are cooked, remove from the heat and drain off any excess water.
When you can see that the skin on the fish is crisp, flip the salmon fillets over and cook for 2 minutes on the other side. Remove from the heat and leave to rest while you make the dressing.
Whisk the dressing ingredients together in a bowl and pour over the warm veg in the pan.
Drain the fennel, asparagus and radishes and add to them the pan. Toss to mix and season with salt and pepper to taste.
Divide the warm salad between serving plates and top each portion with a salmon fillet, crisped skin side up, to serve.
