Lightly smoked salmon with orange & rhubarb salad

Lightly smoked salmon with orange & rhubarb salad

  • Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • Easy
  • Serves 2

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

Nutrition: per serving
HighlightNutrientUnit
kcal572
fat44g
saturates7g
carbs8g
sugars7g
fibre2g
protein35g
low insalt1.2g
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Ingredients

For the salad

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.3 ratings
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