Roasted salmon salad with herb dressing
Flaky salmon, fresh salad and a tasty herb dressing come together in this easy recipe. Recipe and image courtesy of Honey & Co. Daily by Itamar Srulovich and Sarit Packer (£28, Quadrille). Photography: Patricia Niven
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Serves: 4
Ingredients
- 500g salmon fillets
- 3 tbsp olive oil
- ½ tsp ground fennel seeds
- flaky sea salt
- freshly ground black pepper
- 1 small bunch each of dill, parsley and mint, top halves only
- 30g chives
- 300ml buttermilk
- 2 tsp Worcestershire sauce
- 2 little gem lettuces, leaves separated
- 2 small Lebanese cucumbers, or 1 large, thinly peeled in lengths (skin on)
- 5-6 baby radishes, finely sliced
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Oil the salmon all over with 1 tbsp of olive oil, sprinkle with the fennel seeds, season with plenty of salt and pepper, and place skin-side down on a baking sheet. Roast for 10 minutes, then remove from the oven. Leave to cool on the tray.
Step 2
Set aside a handful of nice-looking dill fronds, parsley and mint leaves for the salad. Put the chives and the remaining dill, parsley and mint in a food processor and blitz as finely as possible. Transfer to a bowl, stir in the buttermilk, the remaining 2 tbsp of olive oil and the Worcestershire sauce, and season to taste.Step 3
To assemble your salad plate, make a base layer with the lettuce leaves, then cover with the cucumber ribbons and radish slices. Flake the salmon all over in large chunks and scatter the dill, parsley and mint leaves on top. Drizzle herb dressing all over and serve any remaining dressing alongside.
