Lightly smoked salmon with orange & rhubarb salad

Lightly smoked salmon with orange & rhubarb salad

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Cooking time

Prep: 20 mins Cook: 5 mins Plus marinating

Skill level

Easy

Servings

Serves 2

The Saturday Kitchen host serves up tart fruit with nutritious oily fish - a light and stylish lunch for two

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
572
protein
35g
carbs
8g
fat
44g
saturates
7g
fibre
2g
sugar
7g
salt
1.2g

Ingredients

  • 1 tbsp juniper berry
  • 1 tsp black peppercorn
  • 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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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, April 2012

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Comments

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goggleeyedsalmon's picture
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Good flavours. I am not a salad lover but this is good.

Grind the juniper and pepper up finely, otherwise it can be a bit overpowering.

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