Lightly Smoked Salmon with Orange and Rhubarb Salad
This elegant lunch pairs nutritious, oily fish with a tart fruit salad. Lightly smoked salmon fillets are coated in a crushed juniper and peppercorn rub before grilling. The accompanying salad combines orange segments and thin batons of rhubarb, which are left to macerate in the citrus juices, then finished with watercress and a drizzle of extra virgin olive oil. It's a stylish and flavourful dish ready in 25 minutes.
Ingredients
- 1 tbsp juniper berry
- 1 tsp black peppercorn
- 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
Method
- Begin the salad by removing the top and bottom from the orange, then carefully cutting away all the pith and zest. While holding it over a bowl, slice out the segments by cutting between the membranes, ensuring all juice and fruit is caught. Place the shredded rhubarb into the same bowl and let it stand for 15 mins.
- In the meantime, use a pestle and mortar to roughly grind the juniper berries and black peppercorns. Place the salmon fillets on a baking sheet, rub their flesh with 2 tsp olive oil, then press the crushed juniper mixture onto them. Set your grill to medium and cook the salmon for 6-7 mins, watching that the crust does not burn.
- To complete the salad, add the watercress and 50ml extra virgin olive oil to the bowl containing the rhubarb and orange. Toss everything together thoroughly, then plate the salad alongside the cooked salmon fillets.
Nutrition (per serving)
Calories572 kcal
Fat44 g
Saturates7 g
Carbs8 g
Sugars7 g
Fibre2 g
Protein35 g
Sodium480 mg
Salt1 g
Recipe details
Skill levelEasy
CategoryMain course
Cuisinebritish
