Recipe: Warm salmon & spinach salad
Spring menu that's sure to be a hit at your family gatherings.
What you'll need
4 tbsp extra virgin olive oil
Salt and freshly ground black pepper
350g salmon fillet
450g 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 up 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.