7 Great Recipes For A Summery Salmon Salad

Mike Reid, M Restaurants 

Salmon, Chicory & Potato Salad

INGREDIENTS

• 100g of Jersey Royal potatoes, roughly chopped
• 1 thyme sprig 
• 100ml of vegetable oil
• 1 spring onion, thinly sliced
• 60g of salmon 
• ¼ bunch of dill, chopped
• ½ red chicory, leaves picked and washed
• 1 red chilli, deseeded and finely chopped
• 50g of mayonnaise
• 5ml of olive oil  
• 1 lemon, juiced 

METHOD

1. Bring a pot of water with the sprig of thyme to the boil before adding chopped potatoes to it. Cook them until tender and then drain and cool them down slightly.
2. Preheat your oven to 200°C/Gas Mark 5. Place your oven tray in the oven to preheat the tray and get it nice and hot, add the vegetable oil to the tray to heat up as well. Add potatoes to the tray and roast for about 45 minutes to an hour depending on your oven, you want them looking nice and crispy all over.
3. While potatoes are cooking, poach your salmon in some water, with the thyme, rosemary, bay leaf, onion and half lemon. Poach until pink, than remove and place on cloth to drain.
4. Once potatoes are cooked, add to bowl and flake through your salmon and mix. Add chopped dill, sliced spring onion, mayonnaise and lemon juice.
5. In separate bowl, dress the chicory with olive oil and touch of lemon juice and season to taste.
6. Build up your salad using a base of leaves, then some of your potato mix.

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Adam Byatt, Trinity

Grilled Salmon With A Salad Of Rhubarb & Bitter Leaves

INGREDIENTS

• 2 fillets of salmon
• 2 sticks of rhubarb, ideally forced
• 2 heads of yellow endive
• 1 orange juice and zest
• 1 tsp of brown sugar
• 1 bunch watercress
• 20g of toasted flaked almonds

METHOD

1. Preheat a grill. Place the fish fillets onto a tray with parchment paper and season well with salt and pepper, drizzle with olive oil and put to one side.

2. Cut the rhubarb into roughly 5cm pieces and place flat into a baking dish, sprinkle the sugar lightly over and add the zest and juice of the orange. Place this under the grill for five minutes. Remove and allow to cool.

3. Separate the leaves of the endive and wash in cold water, drain and reserve.

4. Pick the watercress and wash.

5. Add the juices that have come out of the rhubarb to a bowl to a dash of olive oil, the flaked almonds, the endive leaves and the watercress, season with salt and toss together well.

6. Place the salmon fillets under the grill for five minutes, skin side up, until cooked and the skin crispy.

7. Place the rhubarb pieces onto the plate with the mackerel on top of them. Add the salad to the plate and serve.

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Alex Head, Social Pantry

Warm Salmon Salad

INGREDIENTS

• 250g of chickpeas
• 2 tsp of good quality olive oil
• 1 salmon fillet
• 1 courgette
• 1 bag of mixed leaf salad
• 250g of butter bean
• Bunch of flat parsley
• Bunch of mint
• Juice and zest of 1 lemon
• Salt and freshly cracked black pepper

METHOD

1. Heat the oven to 180°C.

2. Dice the courgettes, season, cover with a teaspoon of olive oil and cook for 15 minutes.

3. Heat up a frying pan and a teaspoon of olive oil.

4. Cook the salmon fillet on a high heat skin side down for 5 minutes before turning the fillet over, sprinkle on the juice of half the lemon and cook for a further 2 minutes.

5. Remove from the heat and allow to cool.

6. Drain the chickpeas and butter beans.

7. Chop the herbs and mixed through the washed salad in a large bowl.

8. Zest the lemon into the salad.

9. Mix the beans and cooled courgette through the salad.

10. When the salmon has cooled, gently remove the skin and flake through the salmon.

11. Mix two teaspoons of lemon juice through the salad.

12. Season and serve in a bowl.

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Rupert Willday, Charlie Bigham’s 

Posh Salmon Salad 

INGREDIENTS

• 500g of salmon fillet (boned, but skin on)
• 1 fennel bulb, finely sliced 
• 10 spring onions, sliced 
• 1 red onion, finely chopped 
• 6 large vine tomatoes, roughly chopped 
• 1 tin of chickpeas, drained 
• 2 fresh jalapeño chillies, finely sliced 
• 2 tbsp of fresh coriander, roughly chopped 
• 100g of crumbled feta cheese  

For the marinade: 

• 1 tbsp of chipotle paste 
• ½ lime, juiced  
• 1 tbsp of chopped fresh oregano (or 1tsp dried) 
• 1 tbsp of extra virgin olive oil 
• Sea salt and cracked black pepper, to season 

For the dressing: 

• 2 limes, for zest and juice 
• 5 tbsp of extra virgin olive oil 

METHOD

1. Preheat the oven to 200°C.

2. Mix the marinade ingredients together and spread liberally over the salmon fillet, on the flesh side only. 

3. Place the salmon, skin side, on a baking tray and cook for 10-15 minutes. The middle should be a beautiful rose colour when done. Stand for another 5 minutes.

4. While the salmon bakes and rests, prepare the salad ingredients and dressing.

5. Mix all the salad vegetables together and pile into a big bowl. 

6. Mix all the dressing ingredients together separately and drizzle over the salad. 

7. Flake the salmon off the skin and into big chunks, add to the bowl holding the combined salad and dressing. If you have any chopped herbs leftover, add these now and toss the salad lightly. 

8. Serve with extra lime wedges and a cold beer or white wine.

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Henry Russell, Belazu

Grilled Salmon With Red Rice, Charred Greens & Pickled Cucumber Salad

INGREDIENTS

• 125g of wild red rice

• Salt and pepper
• 1/3 cucumber
• 4 tbsp of apple vinegar, (or white wine vinegar with sugar added to sweeten)
• 2 tbsp of barberries (currants/sultanas/raisins could also be used)
• 4 large spears of asparagus, more if they are thinner
• 120g of sugar snap peas, stalks removed
• 4 spring onions
• 2 tbsp of extra virgin olive oil
• 2 salmon fillets, approximately 125g each

METHOD

1. Place the rice in small pan and cover with 310ml of water and season with a good few pinches of salt. Bring to the boil then turn the heat down to low and cover. Cook gently for 35-40 minutes then remove the cover and continue to cook until all the water has evaporated.

2. While the rice is cooking, cut the cucumber in half and then slice it into thin half moons. Place in a bowl and season with a few pinches of salt, add the vinegar and barberries and stir well to coat. Set aside, stirring from time to time, until ready to use.

3. Place a frying pan on a high heat and when hot, add the sugar snap peas. Cook for 2-3 minutes so that they begin to blacken and blister, then shake the pan to turn them over and cook for another 2-3 minutes, or until singed all over. Empty the pan and place it back on the heat.

4. Trim the wooden base off the asparagus then add them to the pan. Again, cook for around 4-5 minutes, shaking from time to time, until all the edges are blackened and the asparagus has softened on the outside.

5. Trim the root from the spring onions and remove the outer, papery skin from them. Place them in the hot pan and cook for 2-3 minutes on each side, and then remove them.

6. Cut the asparagus into smaller pieces, around 3-4 per stem and do the same with the spring onions. Place all the greens in a bowl and season with salt and pepper, then dress with some of the vinegar from the cucumbers. Add the olive oil and mix, taste, then add more salt and pepper as you feel is necessary.

7. When the rice is cooked, allow it to cool for a few minutes (you can cook this ahead of time), then mix with the charred greens. Drain the cucumbers and barberries, but reserve the vinegar, and add to the rice. Mix everything together and taste, adding a little more salt, pepper or vinegar if you feel it needs it. Allow the flavours to socialise while you cook the salmon.

8. Place a frying pan (preferably non-stick) on a medium to high heat, and when hot, add the salmon (skin side down if it has it). Season with salt and cook for 2 minutes, or until light golden brown, then turn the salmon on to the opposite side, season with salt, and cook for 2 minutes again. Cook the edges of the salmon for 1 minute each, then remove the salmon and place it on a plate to rest for 2 minutes. This amount of cooking should cook the salmon medium rare, so cook it for longer if you prefer it cooked through.

9. Divide the rice salad between plates and top the with salmon.

Cured Salmon With Zhoug And A Fennel, Orange & Coriander Salad

INGREDIENTS

• 500g of salmon fillet, from front part of the fish, bones removed

• 85g of coarse rock salt

• 85g light brown sugar

• 100g of zhoug

• 1 large bulb fennel, finely sliced

• 2 oranges, skin and pith removed and then cut into segments

• 3 spring onions, outer layer removed and finely sliced

• 50g of fresh coriander, washed and roughly chopped.

• 2 tbsp of olive oil

• Salt and pepper

METHOD

1. Mix the sea salt and the sugar together in a bowl. Lay out a piece of cling film that is around 3 times the size of the salmon and then lay another one the same size across it, so that you have a cross. Lay another one diagonally across the other two and then lay the salmon in the middle. Spread about a third of the zhoug over the salmon with a knife and then lay the salt and sugar mix all over the top in an even layer, allowing some to spread to the sides. Wrap the salmon with the cling film, so that the salt and sugar mix will maintain contact during the curing process and nothing will leak out. Place on a tray, or plate and leave in the fridge for 12 hours, or overnight.

2. Once the salmon has cured, remove from the fridge and unwrap. Scrape the curing mix into the bin and then rinse the salmon under cold water. Pat dry with kitchen towel and place on a plate with kitchen towel underneath to absorb any water. Put back in the fridge for 30 minutes to allow the flesh of the salmon to dry and become sticky. Remove, then spread the remaining zhoug over the top of the fillet and wrap with cling film. Leave to marinate for another 12 hours.

3. To finely slice the fennel, its best to use a mandolin. If you don’t have one available, cut the bulb in half, lengthways and then thinly slice across it. Place into a bowl of very cold, or iced water for 2-3 minutes, which will help keep the fennel crisp. If doing ahead of time, add some lemon juice to the water to stop the fennel turning brown. Drain the fennel and spin in a salad spinner to dry.
4. When segmenting the oranges, do this over a bowl to catch any juice and squeeze the pulp, as this will be used as a dressing. Mix the olive oil with the juice and season with salt and pepper and set aside.
5. If you’re confident taking the skin off the salmon then do so, but it’s not essential. With a sharp knife, cut the salmon into thin slices, cutting right down to the skin. Then cut along the base, keeping your knife flat and pressing it into the skin, to release the slices. Arrange the slices across each plate.
6. Mix the fennel, orange segments, spring onions and coriander in a bowl, season with salt and pepper and then coat with the dressing. Add around half first and then more if you think it’s needed. Toss to combine and then taste again for seasoning. Divide between plates, alongside the salmon.

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Rachel Green, Yes Peas

Salmon Sashimi and Asian Pea Salad with Quinoa and Miso Dressing  

INGREDIENTS

• 150g of cooked red quinoa and mixed grains
• A good handful of baby Asian salad leaves
• 6 radishes, trimmed and thinly sliced
• 150g of frozen peas, defrosted
• 1 avocado, peeled, stoned and cut into long slices
• Sea salt flakes & freshly ground black pepper
• 400g of sashimi-grade salmon fillet
• 2 tbsp of black sesame seeds
• Olive oil
• A handful of chives, snipped, to serve

For the dressing:

• 100ml of mirin
• A small piece of ginger, finely grated
• 1 tsp caster sugar
• 2 tbsp white miso paste
• 1 tbsp rice wine vinegar
• 2 tbsp soy sauce
• 1 tbsp sesame oil

METHOD

1. Mix all the dressing ingredients together, mixing well to combine.

2. In a mixing bowl, mix together the salad leaves, radish, peas, avocado, the quinoa and half of the dressing.

3. Season the salmon and sprinkle over the sesame seeds pressing them down lightly onto the fish and drizzle with a little oil.

4. Heat a frying pan over a medium heat and quickly sear the salmon on both sides for a minute or two, leaving it slightly raw in the middle.  Remove from the pan and allow to cool slightly before slicing thinly.

5. Serve the salmon with the salad, scatter over the chives and drizzle over the remaining dressing.

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