Name: Lightly smoked salmon with orange & rhubarb salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2
Cuisine: British
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; 1 orange; 2 sticks rhubarb shredded into thin batons; large handful watercress; 50ml extra virgin olive oil

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Lightly smoked salmon with orange & rhubarb salad

Lightly smoked salmon with orange & rhubarb salad

James Martin

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Serves 2

Easy

Prep: 20 mins

Cook: 5 mins

Plus marinating

A star rating of 4 out of 5.4 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal572
fat44g
saturates7g
carbs8g
sugars7g
fibre2g
protein35g
salt1.2g

low

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.

Recipe from Good Food magazine, April 2012

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A star rating of 4 out of 5.4 ratings

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