Grilled Salmon and Spring Vegetable Salad
Another healthy grilled salmon recipe with spring vegetables salad.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 2-4 | Fillet | Main | Boil,Grill,Pan | 30 mins to 1 hour |
Ingredients
- 350 g small new potatoes
- 4 quail’s eggs
- 115 g young carrots scrubbed or scraped
- 115 g baby corn on the cob
- 115 g sugar snap peas
- 115 g fine green beans
- 115 g young courgettes
- 115 g patty-pan squash (optional)(zucchini)
- 120 ml French dressing
- 4 x 150 g salmon fillets
- 115 g sorrel, stems removed
- Salt & ground black pepper
Method
1. Bring the potatoes to the boil in salted water and cook for about 15 minutes until tender. Drain, cover and keep warm.
2. Cover the quail’s eggs with boiling water and cook for 8 minutes. Refresh under cold water, shell and cut in half.
3. Bring a pan of salted water to the boil, add the carrots, sweetcorn, sugar snap peas, beans, courgettes and squash, if using, and cook for 2 – 3 minutes. Drain well.
4. Place the hot vegetables and potatoes in a bowl, moisten with a little French dressing and allow to cool.
5. Preheat the grill (broiler).
6. Brush the salmon fillets with some of the French dressing and grill (broil) for 6 minutes, turning once.
7. Place the sorrel in a stainless-steel or enamel pan with 30 ml French dressing. Cover and soften over a gentle heat for 2 minutes.
8. Strain and cool to room temperature. Divide the potatoes and vegetables among four large serving plates.
9. Add a piece of salmon to each plate and top with a spoonful of sorrel and two pieces of quail’s egg.
10. Season to taste.
