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salmon salad

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Salmon

Salmon salad

This warm salmon salad with chickpeas, tomatoes and a lemony parsley dressing also works brilliantly with trout.

Ingredients:

  • 20g/¾oz fresh parsley leaves, washed, dried and finely chopped
  • 2 tbsp capers, roughly chopped
  • 1 tbsp dijon mustard
  • 1 medium garlic clove, finely grated
  • 1 lemon, zest and juice
  • 4 tbsp extra virgin olive oil
  • salt and freshly ground black pepper
  • 400g tin chickpeas
  • 150g/5½oz cherry tomatoes, halved
  • 2 x 120g–140g/4¼oz–5oz boneless, skinless wild salmon or trout fillets
  • 1 tbsp rapeseed or olive oil
  • to finish
  • 100g/3½oz baby spinach
  • 2 spring onions, finely chopped

Directions:

  1. Preheat the oven to 200C/180C Fan/Gas 6.
  2. To make the parsley dressing, add all the ingredients to a large mixing bowl then stir together and season with salt and pepper. Set aside.
  3. To make the salmon, drain the chickpeas into a sieve, lightly rinse in cold water and give a little shake to get rid of any excess liquid. Tip into a roasting tin and stir in the tomatoes. Season with salt and pepper.
  4. Lay the wild salmon or trout fillets on top. Season them with salt and pepper and drizzle with 1 tbsp olive oil. Roast for 10–12 minutes or until the fish is just cooked.
  5. Once cooked, use a fish slice to carefully transfer the wild salmon fillets to a plate or tray then tip the rest of the roasting tin’s ingredients on top of the parsley dressing. Add the spinach and spring onions and mix well. You are just dressing the spinach leaves and are not looking to wilt them.
  6. Pile the salad onto plates, then top each plate with a salmon fillet and serve.

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