Tuesday, 21 June 2011

Warm salmon, new potato and green bean salad with herby mayonnaise

Salmons give me?

It has not really been salad weather recently. Despite being mid-June, the sky has been grey and the rain, frequent. So, I believe me when I say that I understand if the current climate has dampened your appetite for salad (pun definitely intended).
But hey, y’know what? This is a really tasty salad. It really is. Even if the sunshine has abandoned us, that doesn’t detract from its tastiness. I don’t care if the weather has been suggesting stews, mashed potato and pies - this is what I felt like eating.
Warm salmon, new potato and green bean salad with herby mayonnaise
Serves 2 for a lovely summer lunch (sunshine optional)
For the salad:
2 x salmon fillets
½ a lemon
Large handful of baby new potatoes
Large handful of fine green beans
A little red onion
¼ cucumber
½ bag of watercress, spinach and rocket salad leaves

For the herby mayonnaise:
Bunch of fresh parsley
Bunch of fresh basil
Large dollop of mayonnaise
Splash of extra virgin olive oil
Splash of white wine vinegar

Boil the new potatoes and the green beans until done. Drain and stick in iced water to cool.

Finely slice your red onion. Peel, deseed and finely chop your cucumber.

Stick your salad leaves in a bowl with the onion and cucumber. Add the potatoes and green beans once cooled.

Make your herby mayonnaise by sticking the mayonnaise, basil, parsley, olive oil, vinegar and seasoning in a blender and blending. Mix your herby mayonnaise into the salad.

Ready to mix

Add some oil to a frying pan and get it really hot, then stick the salmon in skin side down. After a few minutes squeeze over the lemon juice and cook for a few minutes more. Flip the fish and cook for a couple of minutes on the other side. Once the salmon is done, plonk it on top of your salad and serve.

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