Lightly smoked salmon with orange & rhubarb salad
- Preparation and cooking time
- Plus marinating
- Serves 2
The Saturday Kitchen host serves up tart fruit with nutritious oily fish - a light and stylish lunch for two
For the salad
- 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.