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
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.