Simple roast salmon with summer leaves & a Marie Rose dressing

Simple Roast Salmon

Serves 4

  • 600 g salmon fillet, from sustainable sources, ask your fishmonger

  • sea salt

  • freshly ground black pepper

  • olive oil

  • 4 tablespoons fat-free yoghurt

  • 2 tablespoons ketchup

  • 2 lemons

  • Tabasco sauce

  • 2 little gem lettuces, broken into leaves, washed and spun dry

  • 2 handfuls watercress, washed and spun dry

  • 300 g cooked prawns, from sustainable sources, ask your fishmonger, peeled but with tails lefts on

  • 1 punnet salad cress

  • extra virgin olive oil

  • 1 pinch paprika

Preheat the oven to 180°C/350°F/gas mark 4. Place the salmon onto a baking tray and sprinkle with salt and pepper then drizzle with a little olive oil and place in the hot oven for 8 to 10 minutes.



While the salmon is in the oven, make the Marie Rose dressing. Mix the yoghurt and ketchup in a small bowl then add the zest and juice of one of the lemons. Season well with salt and pepper and add a dash of Tabasco for a bit of a kick. You want a loose, dressing-like consistency so you're able to drizzle it over your salad. Taste and check it's to your liking. You can add more lemon and Tabasco if it needs a bit more flavour.



After 8 to 10 minutes in the oven, the salmon should be just cooked, but still slightly pink and blushing in the middle. Take it out of the oven and put to one side to cool slightly. Meanwhile, get a large serving plate or platter. Roughly shred the little gems and mix together with the watercress, dress with a little extra virgin olive oil and scatter over the platter.



Break the blushing salmon into nice big chunks and place them in and around the salad. Scatter over the cooked prawns, then spoon the Marie Rose dressing over everything. You can finish off the dish off by snipping over the salad cress. If you want to go for the old-school look, sprinkle a little paprika over the top. Serve with the remaining lemon (cut into wedges) and a glass of lovely cold white wine. Perfect!

Nutritional Information

Simple roast salmon with summer leaves & a Marie Rose dressing

Spiked with Tabasco and paprika for a delicious kick

More Dinner Party recipes >
0 foodies cooked this
Super simple and just a little retro, this roast salmon with prawns is a summer crowdpleaser
Serves 4
20m
Super easy
Method

This simple summer dish is a little bit retro but it's a real crowd-pleaser. I'm roasting the salmon so it's still lovely and pink inside, then breaking it up into big chunks and drizzling over the Marie Rose. Delicious!

Preheat the oven to 180°C/350°F/gas mark 4. Place the salmon onto a baking tray and sprinkle with salt and pepper then drizzle with a little olive oil and place in the hot oven for 8 to 10 minutes.

While the salmon is in the oven, make the Marie Rose dressing. Mix the yoghurt and ketchup in a small bowl then add the zest and juice of one of the lemons. Season well with salt and pepper and add a dash of Tabasco for a bit of a kick. You want a loose, dressing-like consistency so you're able to drizzle it over your salad. Taste and check it's to your liking. You can add more lemon and Tabasco if it needs a bit more flavour.

After 8 to 10 minutes in the oven, the salmon should be just cooked, but still slightly pink and blushing in the middle. Take it out of the oven and put to one side to cool slightly. Meanwhile, get a large serving plate or platter. Roughly shred the little gems and mix together with the watercress, dress with a little extra virgin olive oil and scatter over the platter.

Break the blushing salmon into nice big chunks and place them in and around the salad. Scatter over the cooked prawns, then spoon the Marie Rose dressing over everything. You can finish off the dish off by snipping over the salad cress. If you want to go for the old-school look, sprinkle a little paprika over the top. Serve with the remaining lemon (cut into wedges) and a glass of lovely cold white wine. Perfect!

Nutritional Information Amount per serving:
  • Calories 545 27%
  • Carbs 1.0g 0%
  • Sugar 8.2g 9%
  • Fat 36.3g 52%
  • Saturates 5.9g 30%
  • Protein 44.4g 99%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus