Roasted salmon salad with basil aïoli

Roasted salmon salad with basil aïoli

By
From
Encyclopedia of Food and Cookery
Serves
4

Use organic salmon or ocean trout fillets for preference. Fillets tend to be more melt-in-themouth than the steaks or cutlets.

Ingredients

Quantity Ingredient
4 x 250g salmon fillets or steaks, skin left on
4 fresh bay leaves
2-4 tablespoons extra virgin olive oil
sea salt and freshly ground pepper
90g baby rocket leaves or watercress sprigs
250g baby spinach leaves
4 firm tomatoes, peeled, seeded and cut into julienne strips
1-2 tablespoons lemon juice

Basil aïoli

Quantity Ingredient
2 garlic cloves
1/2 teaspoon salt
6 spring onions, chopped, (including some green)
15g basil leaves, freshly chopped
1 egg
2 tablespoons lemon juice
250ml olive oil

Method

  1. Using a sharp knife, make a small cut just under the skin of each salmon fillet or steak and insert a bay leaf. Place the salmon, skin side up, on a lightly oiled baking tray.
  2. Brush the salmon with the olive oil and season to taste with salt and pepper. Roast in a preheated slow oven (150°C) for 15 minutes. Remove from the oven and lay a sheet of aluminium foil on top. Allow to rest for 5–10 minutes.
  3. Toss the salad leaves with the tomato juliennes, adding the lemon juice and just enough extra virgin olive oil to coat, without being drenched. Remove skin from salmon if liked. Arrange the mixed leaves on serving plates, place salmon on top with a spoonful of basil aïoli and serve at once.
  4. To make basil aïoli, crush the garlic to a paste with the salt. Place the spring onions, basil, egg, lemon juice and garlic in a food processor or blender and process with an on–off action until the basil mixture is finely blended. With the motor running add the oil in a slow stream and blend well until thick. Season with salt and pepper to taste.
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