Nadia’s salmon spinach salad
The key to getting crispy skin on your salmon is to make sure the skin is dry (use a paper towel), seasoned well with salt, and cooked in a hot pan.
PAN-FRIED SALMON AND SPINACH SALAD
Serves 4–5 Ready in: 30 minutes Prep time: 15 minutes Cook time: 15 minutes
Spinach salad 800g waxy baby potatoes, scrubbed 200g green beans 1 punnet cherry tomatoes
telegraph cucumber 4–5 handfuls baby spinach leaves
Dressing 2 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil 2-3 tablespoons mayonnaise Juice of a lemon 3 tablespoons chopped parsley Salmon 600g boneless salmon fillets, cut into 4-5 pieces
a lemon, cut into wedges, to serve
Bring a large pot of salted water to the boil. Preheat barbecue hot plate to high (if using). Cut potatoes into halves or quarters so they are all roughly the same size. Cook in pot of boiling water until tender, 12–15 minutes. Trim green beans and cut in half. Add beans to pot for the last 1–2 minutes of cook time. While potatoes cook, prepare the rest of the meal. Cut cherry tomatoes in half; slice cucumber in half lengthways then thinly slice; in a small bowl, mix all dressing
Recipe courtesy of My Food Bag, see myfoodbag.co.nz
Pan-fried salmon and spinach is great for a summer night and only takes 30 minutes to make.