Everyday Salmon Salad
What you’ll actually, most likely find in my fridge, at least twice a week. This salad was the dish that convinced me that salmon can be a rotational protein. (Because aren’t we all a little tired of chicken breast?)
ingredients: (Serves 6)
1 cup dried Casarecce pasta (or whatever short pasta you prefer)
1 yellow or white onion
1 head of garlic
2 lemons
6 celery sticks or half a head
1 whole salmon fillet (2kg to 2.5kg)
2 cups (approx) of fresh parsley
6 scallions
1 can of cooked white navy beans
Extra virgin olive oil
1 tbsp honey
1 tbsp dijon mustard
Chile flake
Black Pepper
Kosher salt
Sourdough bread.
instructions:
Slice one of your lemons, making sure non of the slices contain any seeds. Discard them
Cut out the head / core of the celery and set aside
Slice your onion in half as well as your garlic head, exposing all the cloves
Add the lemon slices, celery core, onion and garlic into a large pot of room temperature water
Season the water with 4 tbsps of salt and several cracks of freshly ground black pepper
Add to the water your whole salmon fillet and bring your water to a boil, uncovered.
Once the water comes to a boil, turn off the heat and cover the pot with a lid. Let rest for five to six minutes.
While your water is coming to a boil, start slicing in a bias your scallions, celery and parsley. I like to cut the stems of the parsley finely and leave the leafs whole and large. Set aside.
Drain your can of beans and lightly rinse them. Set aside.
Once your salmon has come to a boil and has been resting in the water for five minutes, fish the fillet out and let cool in a separate plate.
Return your water to the heat and once it’s boiling again add your pasta. Let cook for 6 to 8 minutes.
After your pasta is cooked, rinse it off with cold water. Discard the water and the vegetables.
For a serving, start by combining equal parts celery, parsley, scallions and about 1/4 cup of pasta and beans each. Season with a tbsp of olive oil, the juice of half a lemon, salt, pepper and mix well.
In a separate bowl, prepare your salmon. Break apart gently with a spoon so that you’re left with big flakes and then season with honey, Dijon, salt, pepper, chile flake and the juice of the other half of your lemon. Mix well, but be gentle, making sure the flakes remain big and whole.
Serve with a broiled slice of sourdough bread, slathered with a bit of olive oil.
Finally plate a serving of your salmon on top of your salad. I like combining everything serving by serving and keeping all the ingredients separate in different containers, for future servings, in order to avoid wilting or flavours becoming stale.
Ingredients (including the cooked salmon) will last up to four days in the fridge.
