I’m always after a heartier salad in the cooler weather, one with warm and filling things yet still full of fresh flavours and this salad really hits the mark.
After months of obsessively avoiding turning the oven on I’m now in full any ex use to put the oven on mode. I love standing in a warm kitchen in Winter, it truly becomes my happy place.
This salad combines fresh herbs, winter greens and roast potatoes and is finished with sharp capers and lemon and a mustard and herb baked salmon. You could also add avocado to the salad and serve everything with a yoghurt sauce but that is just more work and it’s perfectly delicious as is.
There’s nothing easier than baking a salmon tail in the oven. No worrying about individual serves and those that like it cooked through can have the slim end and those that like it rarer can stick to the thicker part of the tail. Everyone is a winner.
For baked salmon recipes you could try this 15 minute pesto baked salmon, or this nori baked salmon, both are so easy.
Ingredients
Extra virgin olive oil
3 medium to large potatoes, skin on, chopped into bite sized pieces
3 cups roughly chopped Kale (any variety will work)
3 x radish, finely sliced
1 Tbs Chives finely chopped
2 tbs roughly chopped Dill
1 cup flat leaf parsley
1 Zucchini, finely sliced into ‘coins’
2 tsps capers, roughly chopped
1 tsp lemon zest
juice of one lemon
salt and pepper
2 Tbs goats cheese
Salmon
1 Tbs finely chopped dill
1 Tbs finely chopped parsley
1 tsp lemon zest
2 tsps dijon mustard
2 tsps extra virgin olive oil
600g Salmon tail
Directions
Preheat oven to 190 degrees celsius. Line a baking tray with parchment paper.
Place cut potatoes in a medium pot, just cover with cold water, add a pinch of salt and then bring to the boil Boil for 15 minutes or until cooked through. Drain.
Return the drained potatoes to the pot and add olive oil and a little salts toss to coat and fluff up the potatoes a little then spread in a single layer on the tray and roast for 35 minutes.
While the potatoes are cooking:
Place the herbs, radish and capers in a large bowl. In a separate bowl toss the zucchini with lemon zest, juice and a drizzle of oil. season with salt and pepper and set aside.
Prepare the salmon by mixing together the other ingredients in the ‘salmon’ section to form a paste. Place the tail in a small baking tray and spread this mixture evenly over the top. Set aside.
Add a tsp of oil to the kale and massage in, sprinkle with a pinch of salt and after 30 minutes make room on the roasting tray for the kale (it doesn’t need to be in a single layer. Turn the oven down to 180 and cook for 5-10 minutes or until just starting to crisp. At this point also add the salmon and bake for 12 minutes for medium rare, check it at 10 if you have a smaller tail.
To assemble the salad add the potatoes, kale and zucchini (along with it’s marinating liquid) to the herbs and radish and toss to combine. Add the goats cheese and serve along side the salmon.
You can cut fillets of the salmon to serve or flake it. If you have leftover salmon you can always make salmon potato cakes!
HH. x
