Summertime salmon, fennel and pearled spelt salad
This is a great summer salad that can be rustled up with last night’s cooked salmon and leftover vegetables, or made fresh on the day. Fennel has a wonderful affinity with salmon, as does the humble radish. This vibrant, pretty salad is perfect for picnics and lazy evenings spent outdoors, soaking up the summer warmth and sun.
Ingredients
- 400 g cooked salmon
- 200 g pearled spelt
- 1 large or 2 smaller fennels
- 1 large bunch of radishes
- 1 handful of cooked green beans
- 1 tsp horseradish sauce
- 1 tsp mustard
- 1 lemon, zest and juice only
- 100 ml vegetable oil such as rapeseed or olive
- 14.1 oz cooked salmon
- 7.1 oz pearled spelt
- 1 large or 2 smaller fennels
- 1 large bunch of radishes
- 1 handful of cooked green beans
- 1 tsp horseradish sauce
- 1 tsp mustard
- 1 lemon, zest and juice only
- 3.5 fl oz vegetable oil such as rapeseed or olive
- 14.1 oz cooked salmon
- 7.1 oz pearled spelt
- 1 large or 2 smaller fennels
- 1 large bunch of radishes
- 1 handful of cooked green beans
- 1 tsp horseradish sauce
- 1 tsp mustard
- 1 lemon, zest and juice only
- 0.4 cup vegetable oil such as rapeseed or olive
Details
- Cuisine: Norwegian
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Season the salmon generously with salt and pepper and roast in the oven at 200°C for 20 minutes or until the salmon is cooked through.
- Sprinkle with the juice and zest of a lemon and set aside to cool.
- Follow the cooking instructions on the pearled spelt packet, making sure to season the water with a spoonful of salt. Cook al dente and drain off any excess water. Allow to cool whilst you prepare the remainder of the salad.
- Finely slice the fennel and place in a bowl along with halved or quartered radishes and sliced, cooked green beans.
- Make a horseradish and mustard dressing with the remaining ingredients, season to taste and toss the fennel, radishes, and green beans in this.
- Add to the pearled spelt and toss together to distribute the ingredients. Flake the Norwegian salmon into bite-size chunks and gently scatter through the salad - be careful, as if you mix too harshly the Norwegian salmon will flake too much.
- Serve with wedges of lemon, or a dollop of crème fraîche and some fresh herbs of your choice.
For more information on the Norwegian Seafood Council visit www.seafoodfromnorway.co.uk or follow www.facebook.com/seafoodfromnorway and twitter @norwayseafood
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