WARM SALMON AND SPINACH SALAD

WARM SALMON AND SPINACH SALAD
 
alt

This recipe was uploaded
by Foodmatters1

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • Serves 4
  • 4 tbsp extra virgin olive oil
  • salt and freshly ground black pepper
  • 350g/12oz salmon fillet
  • 450g/1lb fresh spinach, washed
  • 2 tbsp toasted pine nuts
  • Extra virgin olive oil for drizzling
Heat 2 tbsp extra virgin olive oil in a pan and fry seasoned salmon fillet skin side down to begin. Watch carefully and when the fish has cooked up to almost halfway up the side edge, turn over and cook the other side for around 2 minutes, depending on thickness. This ensures perfectly cooked, moist fish. Remove from pan and keep warm.

Add remaining oil to another pan and add spinach. Lightly wilt, then season and add toasted pine nuts. Place in a large shallow bowl. Peel the skin away from the salmon fillet and break the flesh into large chunks. Add to spinach and gently toss. Drizzle with extra virgin olive oil.

WARM SALMON AND SPINACH SALAD

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by Foodmatters1

 
 
Extra virgin olive oil is a key feature of the Mediterranean diet. It is no wonder Mediterranean diets are so healthy – they use extra virgin olive oil as a key ingredient in baking, roasting and dressings. Adding a drizzle of extra virgin olive oil over ingredients such as meat, fish and vegetables not only makes it tastier but also gives your meal the final nutritious touch.

To get started on a healthy Mediterranean diet, why not try a warm Salmon and Spinach Salad? Low in fat and full of nutrients it can be enjoyed as a light dinner or for lunch.

Method


Heat 2 tbsp extra virgin olive oil in a pan and fry seasoned salmon fillet skin side down to begin. Watch carefully and when the fish has cooked up to almost halfway up the side edge, turn over and cook the other side for around 2 minutes, depending on thickness. This ensures perfectly cooked, moist fish. Remove from pan and keep warm.

Add remaining oil to another pan and add spinach. Lightly wilt, then season and add toasted pine nuts. Place in a large shallow bowl. Peel the skin away from the salmon fillet and break the flesh into large chunks. Add to spinach and gently toss. Drizzle with extra virgin olive oil.
Show/hide comments

comments powered by Disqus