SMOKED SALMON SALAD RECIPE | JAMIE OLIVER FISH RECIPES
Soft, creamy and crunchy meet sweet and tangy – this avocado salad really does have it all
Total Time 20 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Heat a griddle pan until it is screaming hot – this will take about 5 minutes. Meanwhile, cut the ciabatta in half lengthways, then cut into four equal-sized pieces, about 10–12cm/4–5 inches square.
- Place the sliced avocado in a bowl and squeeze over some lemon juice to stop it from discolouring. Using a speed peeler or potato peeler, slice the cucumber into long, thin strips on top of the avocado. Add the herbs and cress.
- Lightly toast the seeds in a dry pan on a medium to low heat, and place to one side to cool. Squeeze a tablespoon of juice out of the blood orange into a bowl, and add 3 tablespoons of extra virgin olive oil. Season it well and give it a mix.
- Griddle your ciabatta squares in the griddle pan, charring both sides. Once they are nicely toasted, drizzle with a little of the dressing and put to one side. Place a square of ciabatta on each of four plates, then top each with a quarter of the smoked salmon.
- Drizzle 1 tablespoon of the dressing over the salad and very gently mix with your fingertips. If you feel it needs more dressing, add a little extra, but try not to go overboard – you want it to be very light. Top the smoked salmon with the salad. Finish your delicious starter with a sprinkling of toasted seeds, using half a tablespoon per plate, and garnish with a wedge of blood orange.
Nutrition Facts : Calories 439 calories, FatContent 24.2 g fat, SaturatedFatContent 4.6 g saturated fat, ProteinContent 21.3 g protein, CarbohydrateContent 37.8 g carbohydrate, SugarContent 3.5 g sugar, SodiumContent 3.57 g salt, FiberContent 4.8 g fibre
CREAMY GARLIC, LEMON & SPINACH SALMON RECIPE | BBC GOOD FOOD
Cook our 20-minute salmon supper for two and serve with sweet potato mash. It takes just a handful of ingredients to make and delivers two of your 5-a-day
Provided by Cassie Best
Categories Dinner, Main course
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 2
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (alternatively, bake for 35-40 mins). Keep warm until ready to serve.
- Heat half the oil in a frying pan and lightly brown the salmon on both sides – don’t worry about it being cooked through at this point. Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning. Stir in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.
- Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.
- Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk and some seasoning. Serve the sweet potato mash alongside the salmon and creamy spinach.
Nutrition Facts : Calories 721 calories, FatContent 44 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 7 grams fiber, ProteinContent 43 grams protein, SodiumContent 0.5 milligram of sodium
More about "sides for salmon recipes"
SALMON PARCELS WITH MELBA TOAST | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 85 minutes
Calories 267 calories per serving
Line 8 small dariole moulds with cling film. Line each one with a layer of the smoked salmon, ensuring the salmon pieces come up to the top of the moulds. Chill in the fridge until needed.
Meanwhile, mix together the soft cheese, the juice from 1 lemon and the snipped chives. Fill the dariole moulds with the soft cheese mixture, put the avocado slices on top, fold over the excess salmon and chill in the fridge for at least 1 hour before serving. Turn the parcels out onto small side plates to serve.
For the Melba toast, preheat the grill to high, cut out 8 stars from the bread using the cutters and toast lightly for 30 seconds to 1 minute on each side. Slide a knife between the toasted edges to split each star, so you have 16 in total.
Place the untoasted sides facing upwards and toast under the grill for a further 30 seconds to 1 minute, until golden and the edges curl. Cut the remaining lemon into wedges and serve with the salmon parcels and Melba toast. Garnish the dish with the reserved whole chives.
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