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Griddled salmon with spring onion dressing

Griddled salmon with spring onion dressing

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(2 ratings)

Prep: 20 mins Cook: 10 mins

Easy

Serves 4
This easy yet impressive dish is great for entertaining. Try the salsa with any barbecued meat or poultry too

Nutrition and extra info

Nutrition per serving

  • kcalories367
  • fat28g
  • saturates5g
  • carbs1g
  • sugars1g
  • fibre1g
  • protein29g
  • salt0.17g
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Ingredients

  • 4 skin-on salmon fillets
  • olive oil, for brushing

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • lemon wedges and a big bowl of watercress salad, to serve

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the salsa dressing

  • 1 bunch spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • large handful flat-leaf parsley leaves, chopped
  • ½ red chilli, chopped
  • 4 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice ½ lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp sherry vinegar

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Method

  1. To make the dressing, chop the spring onions as finely as possible without them turning to mush. Tip into a bowl with the parsley and chilli. Drizzle in the oil, stirring until the ingredients are just bound, then stir in the lemon juice and vinegar. Season with salt and set aside.

  2. Heat the griddle until hot and brush the salmon with a little oil. Cook the salmon fillets for 4 mins on each side until just cooked through. Serve on a platter with the dressing for spooning over and lemon wedges with a bowl of watercress salad for everyone to help themselves.

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Comments, questions and tips

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Comments (1)

Frantic Flapjack's picture
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Very good mid-week meal. Served with minted new potatoes and peas with some of the spring onion dressing stirred into the peas before serving. The cooking time for the salmon was spot-on (4 minutes each side).

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