Belfast Telegraph

Monday 21 April 2014

Recipe: Warm salmon and spinach salad

Warm salmon and spinach salad

The summer may have been a washout so far, but these brilliant olive oil recipes are sure to bring a taste of the Med to your table.

A beautifully warm and simple salad of pan-fried salmon tossed with lightly wilted spinach and finished with toasted pine nuts

What you'll need

4 tbsp extra virgin olive oil

Salt and freshly ground black pepper

350g/12oz salmon fillet

450g/1lb fresh spinach, washed

2 tbsp toasted pine nuts

Extra virgin olive oil for drizzling

Serves 4

Heat 2 tbsp extra virgin olive oil in a pan and fry seasoned salmon fillet skin side down to begin. Watch carefully, and when the fish has cooked to almost halfway up the side edge, turn over and cook the other side for around two minutes, depending on thickness. This ensures perfectly-cooked, moist fish. Remove from pan and keep warm.

Add remaining oil to another pan and add spinach. Lightly wilt, then season and add toasted pine nuts. Place in a large shallow bowl. Peel the skin away from the salmon fillet and break the flesh into large chunks. Add to spinach and gently toss. Drizzle with extra virgin olive oil.

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