- Roasted Mackerel with Thyme
- Spiced Mackerel
- Apricot and Honey Stuffed Mackerel
- Greek Style Mackerel
- Roast Cod with Curried Tomato Vinaigrette
- Haddock with Coarse Grain Mustard Crust
- Fish Pie with Smoked Salmon & Prawns
- Cod Loin Fillet Marinated with Lemon and Olive Oil
- Seared Salmon with Brandy and Cream Glazed Penne
- Cod Boulangere
- Roast Cod with Parma Ham
- Somerset Style Fish Casserole
- Cod with Fennel and Green Beans
- Salmon Fillet with Spinach, Carrot and Roasted Grape Salad
- Salmon Fillet Marinated with Lemon and Olive Oil
- Roasted Salmon Supreme with Nicoise-Style Salad
Salmon Fillet with Spinach, Carrot and Roasted Grape Salad
A delicious salmon dish. Read about our pink salmon and view the range of salmon we have available.
Portions: 4
Ingredients
- 4 x 140g Skin-off salmon supremes
- 1 Lemon (zest and juice)
- 100ml Olive Oil
- 35ml White Wine or Cider Vinegar
- 15g Dijon Mustard
- 20g Soft Brown Sugar
- 112g Baby Spinach Leaves
- 112g Grated Carrot
- 112g Oven Roasted Grapes (just slow roasted with a little olive oil in a low heated oven)
- 5g Flat Leaf Parsley (chopped)
- 40g Olive Oil
- 1g Salt
- 1g Coarse ground peppercorns
Method
- Mix together the lemon zest, juice, olive oil, white wine vinegar, dijon mustard and soft brown sugar.
- Pour over the salmon fillet and leave to marinade for at least 4 – 6 hours. This step can be done overnight if required.
- The salmon can be either grilled or roasted for this recipe. If grilling set the grill to a medium heat and place the salmon on a lower shelf, and turn halfway through the cooking process. Baste with the dressing. Ensure the core temperature has been reached.
- If roasting then place in a moderate hot oven and then turn halfway through the cooking process. Baste with the dressing. Ensure the core temperature has been reached.
- For the salad: In a suitable sized mixing bowl, place the baby spinach leaves, grated carrot, olive oil, salt, pepper, parsley and grapes. Use the liquid that has come of the roasted grapes and the mix all the ingredients together.
- Place a heaped pile of the spinach salad in the centre of a suitable serving plate. Top with the salmon fillet and then drizzle with a little of both dressings.