Lightly Smoked Salmon With Orange & Rhubarb Salad
This recipe combines the delicate smokiness of salmon with the vibrant flavors of orange and rhubarb, creating a fresh and lively dish that's simple to prepare. The zesty orange segments and tangy rhubarb come together in a refreshing salad, complemented by the aromatic juniper berries and black peppercorns that give the salmon a unique flavor profile. With a drizzle of extra virgin olive oil for richness, this dish is a perfect balance of sweet, savory, and citrusy notes.
— Constant Cookbook
Ingredients
- 1 tbsp juniper berries
- 1 tsp black peppercorns
- 2 lightly smoked salmon fillets (if you can't find them, normal salmon is fine)
- 2 tsp olive oil
- 1 orange
- 2 sticks rhubarb , shredded into thin batons
- large handful watercress
- 50ml extra virgin olive oil
Instructions
- To start the salad, slice the top and bottom off the orange, then cut away all the zest and pith. Holding over a bowl, cut the segments free by slicing between the membranes, catching all the juices and segments. Add the rhubarb to the bowl, then allow to stand for 15 mins.
- Meanwhile, roughly grind the juniper berries and peppercorns using a pestle and mortar. Put the salmon on a baking sheet, rub the flesh with oil, then spread on the crushed juniper mix. Heat the grill to medium and cook the salmon for 6-7 mins, making sure the rub doesn’t burn.
- To finish the salad, add watercress and extra virgin olive oil to the rhubarb and orange, give it a good stir, then serve with the salmon.
Cook Time
5M
Prep Time
PT20M
Yield
Serves 2
Nutrition
- Calories: 572 calories
- Fat Content: 44 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 35 grams protein
- Sodium Content: 1.2 milligram of sodium
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