Cookery: A little fruit can bring a taste sensation
A little fruit gives a great lift to our delicious savoury recipes.
Griddled Salmon with Pomegranate and Strawberry Dressing
Course: Main Skill level: easy Serves: 4
■ 2 tbs olive oil
■ 4 salmon fillets, skin on
For the Dressing:
■ 1 x 400 g punnet of Jubilee Selections by Driscoll’s® strawberries
■ 1 x 80 g carton pomegranate seeds
For the Salsa:
■ 1 x 400 g punnet of Driscoll’s® Jubilee Selections strawberries, hulled and chopped (reserve four intact with leaf for garnish)
■ 1 cucumber, trimmed and sliced lengthways, seeds removed with a teaspoon then halved lengthways again and sliced
■ A drizzle of extra virgin olive oil
■ Pinch of chilli flakes
■ Handful of mint leaves, chopped finely
■ Salt and freshly ground black pepper, to taste To Garnish: a few basil leaves. To Serve: wild rocket (optional).
1 First make the salsa. Add the chopped strawberries and cucumber to a bowl then add the oil, chilli flakes and mint and stir well, then season and stir again. Put to one side.
2 To make the dressing, add the strawberries and pomegranate to a food processor and blitz until smooth, then pour the mixture through a sieve into a bowl and push it through using the back of a spoon. Pour the sieved juice into a small pan and heat on hot for a few minutes until it reduces a little, remove from heat and put to one side.
3 Drizzle olive oil on both sides of the salmon and season well. Heat a griddle pan until hot then add the salmon pieces skin side down (do this in two batches if pan overcrowded). Cook undisturbed for about 3 to 4 minutes, or until they come away from the pan base with ease. Turn and cook the other side for about the same time (depending on thickness you may need more or less time) or until opaque and cooked through. Alternatively, if you prefer to roast the salmon, pre-heat oven to 190 deg. C., 375 deg. F., Gas Mark 5. Sit the salmon in a roasting tin, drizzle over olive oil, season well and cook in oven for about 20 minutes or until salmon is cooked through and opaque.
4 Transfer salmon pieces to serving plates, add some salsa to the plate and spoon the dressing over the salmon (if it needs reheating do so). Top with basil leaves to garnish and serve with a handful of wild rocket, if using.