Warm Salmon Salad with Pickled Onion and Saffron Aioli
Ready in 30 minutes
• Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, February 18, 2018.
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, February 18, 2018.
You will be baking the salmon fillet whole this week, just watch it doesn’t burn when grilling. If you’d like to add a flavour boost and extra texture to your dish, you could slice the crispy salmon skin and sprinkle it over the salad.
Ingredients
Warm Salmon Salad
- 1 pack diced kumara
- 2 teaspoons honey
- 1 pack salmon fillet
- 1 sachet salmon crust
- 1 courgette
- 1 pack green beans
- ½ cos lettuce
- 1/3 bag baby spinach
Pickled Onion
- ¼ cup white wine vinegar
- 2 tablespoons sugar
- ½ red onion, thinly sliced
To Serve
- 1 pottle saffron aioli (optional)
- ½ lemon, cut into wedges
Steps
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Preheat oven to 220°C. Line two oven trays with baking paper (one with a lip). Prepare onion and lemon. Toss kumara, honey and a drizzle of olive oil on first prepared tray (without a lip) and season. Roast for 20- 25 minutes, until tender and starting to caramelise.
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While kumara cooks, add vinegar and sugar to a small pot and bring to the boil. Add red onion, stir and remove from heat. Set aside. Pat salmon dry and remove any remaining pin bones.
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Place salmon, skin-side-down, on second prepared tray (with a lip). Rub a little olive oil over the flesh and sprinkle over salmon crust, pressing down lightly to adhere.
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Bake (on rack above kumara) for about 10 minutes (depending on thickness), until almost cooked. After 10 minutes, turn oven to high grill for 1-2 minutes, until crust is golden and salmon is cooked through. Set aside to rest. When salmon is cool enough to handle, flake flesh into bite-sized pieces, discarding skin.
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While salmon cooks, prepare remaining salad. Peel courgette into ribbons and thinly slice beans and lettuce. Drain red onion and place into a large bowl, along with all remaining warm salmon salad ingredients. Toss gently and season.
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To serve, place warm salmon salad onto plates and dollop over saffron aioli (if using). Serve lemon wedges on the side.
Nutritional Information
Energy |
2367 kj 566 kcal |
---|---|
Protein | 26.6g |
Carbohydrate | 43.5g |
Fat | 30.8g |