Lightly smoked salmon with orange & rhubarb salad
The Saturday Kitchen host serves up tart fruit with nutritious oily fish - a light and stylish lunch for two
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
Cook 5 mins
plus marinating
- To start the salad, slice the top and bottom off the orange, then cut away all the zest and pith. Holding over a bowl, cut the segments free by slicing between the membranes, catching all the juices and segments. Add the rhubarb to the bowl, then allow to stand for 15 mins.
- Meanwhile, roughly grind the juniper berries and peppercorns using a pestle and mortar. Put the salmon on a baking sheet, rub the flesh with oil, then spread on the crushed juniper mix. Heat the grill to medium and cook the salmon for 6-7 mins, making sure the rub doesn't burn.
- To finish the salad, add watercress and extra virgin olive oil to the rhubarb and orange, give it a good stir, then serve with the salmon.
PER SERVING
572 kcalories, protein 35g, carbohydrate 8g, fat 44 g, saturated fat 7g, fibre 2g, sugar 7g, salt 1.2 g
Recipe from Good Food magazine, April 2012.
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Ingredients
- 1 tbsp juniper berries
- 1 tsp black peppercorns
- 2 lightly smoked salmon fillets (if you can't find them, normal salmon is fine)
- 2 tsp olive oil
FOR THE SALAD
- 1 orange
- 2 sticks rhubarb , shredded into thin batons
- large handful watercress
- 50ml extra virgin olive oil
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
Cook 5 mins
plus marinatingIngredients
- 1 tbsp juniper berries
- 1 tsp black peppercorns
- 2 lightly smoked salmon fillets (if you can't find them, normal salmon is fine)
- 2 tsp olive oil
FOR THE SALAD
- 1 orange
- 2 sticks rhubarb , shredded into thin batons
- large handful watercress
- 50ml extra virgin olive oil
PER SERVING
572 kcalories, protein 35g, carbohydrate 8g, fat 44 g, saturated fat 7g, fibre 2g, sugar 7g, salt 1.2 g
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04 April 2012
GoggleEyedSalmon rated and commented on this recipe
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