I love this salad. I originally adapted it from a Nigella recipe. As much as I like the original recipe, I found it didn't have enough to it - as in I was still hungry afterwards! So, you know me, I like to tweak recipes now and again. This is my version of this lovely salad...
WHAT YOU NEED (serves 2):
for the fish
2 x salmon fillets
2 x spring onions chopped in half
squeeze of lime juice
for the roasted veggies
4 shallots peeled and sliced in half lengthways
1 sweet potato chopped into crouton sized cubes
harissa spice blend
pinch of dried sage
for the salad
bag of watercress
raw and organic apple cider vinegar
extra virgin olive oil
Begin by preheating the oven to around 175 degrees
Whilst the oven is heating up, prepare your vegetables. Once they onions and sweet potato is chopped, add them to a bowl with a sprinkle of harissa spice blend, 1 tbsp of garlic oil and a pinch of dried sage. Then give a good grinding of pepper too. Mix well and put them in the oven to roast for around 30-45 mins
To poach the salmon, in a shallow fry pan, add all the ingredients for the fish and then pour in enough cold water to just nearly cover the fish (ideally start with the fish skin side down). Pop on the hob and bring to the boil.
Once the fish is boiling, turn off the heat and flip it over. You want it to just cook very slowly in the pan for around 10 minutes or until the salmon is only just cooked through.
To arrange the salad, in a large bowl add the water cress and a few drops of vinegar. then a quick drizzle of honey (to your taste), a couple of teaspoons of olive oil and some salt and pepper.
Add to the bowl the cooked roasted veggies. Flake the cooked salmon on a plate and then add it to the bowl (discarding the skin).
Give it all a good stir and check for seasoning and flavours.
Serve in individual portions with a drizzle of balsamic glaze over the top
I hope you enjoy this salad as much as I did!
Thanks so much for reading,