Baked Salmon with Green Apple and Pine Nut Salad
Photography by Manja Wachsmuth.
I love having salmon in the fridge as it’s easy to jazz it up with a simple but stunning topping from ingredients that are usually in the house. I garnished my salmon with fresh borage flowers from my garden.
Serves: 6
INGREDIENTS
6 x 150-gram pieces salmon, skin off
olive oil
sea salt and ground pepper
Yoghurt topping
½ cup thick plain yoghurt
½ cup sour cream
1 tablespoon tahini
2 teaspoons wholegrain honey mustard or Dijon mustard
1 clove garlic, crushed
1 tablespoon lemon juice
Salad
¼ cup pine nuts, toasted
1 small red onion, thinly sliced
1 green apple, julienned
2 tablespoons chopped parsley
1 tablespoon lemon juice
1 tablespoon olive oil
METHOD
Preheat the oven to 150°C fan bake.
Place the salmon on a lined baking tray and brush with a little oil, salt and pepper.
Bake for about 8 minutes, or until the flesh is just cooked through. Cool then chill until ready to assemble.
Topping: Whisk all the ingredients together and season.
Salad: Gently combine all the ingredients in a bowl and season.
To serve: Carefully transfer the salmon to a serving platter. Spread each fillet with the yoghurt mixture then top with the salad and a grind of pepper.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.