A quick and easy salmon cooking recipe that is light tasty and 100% healthy. It contain good omega oils from the fish and dressing as well as fruit and with your salad to help reach your five-a-day intake and can inspire other ideas for recipes. This is a great tasty recipe hot or cold, for lunch or dinner!
4 minutes 25 Seconds
Ingredients (for Two People)
4 Salmon Fillets (skinned) 2 Handfuls of Calamari (Optional) 1 Lemon (Segmented) 1 Orange (Segmented) 1 Handful of Watercress Leaves(Optional) 2 Handfuls of Mixed Salad Vegetable Stock Pinch of Diced Tomato, Red Pepper, Chopped Shallots 1/2 Fennel (Chopped) Chervil
Dressing Left over juice from Lemon & Orange 2 tspn Olive Oil Salt & Pepper
To Cook
1. Prepare your ingredients for your salad.
2.In a large pan bring your water (or home made vegetable stock) for poaching to the boil, add the stock and large pinch of chopped herbs and shallots.
3. Place your salmon fillet in the pan and cook for approximately 7-8 minutes
4.Meanwhile, lightly fry your calamari for no longer than 1 - 1½ minutes (use only a small amount of olive oil to cook with).
4. While the salmon is still cooking mix the salad leaves together with a medium handful of chopped red pepper, chopped and skinned tomatoes and shallots. Add the segments of orange and lemon (prepared earlier) and fennel and mix together.
5. Add the juice from the lemon and orange to ¼ olive oil and mix together and dress the salad
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