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Honey Glazed Salmon & Endive Salad
Honey Glazed Salmon Endive Salad
"Honey Glazed Salmon Endive Salad – sweet honey baked salmon combines perfectly with slightly bitter endives, radishes and red lettuce. Combined with a zesty lemon oil dressing. Yum! This is a great dish for lunch but you could even have it for dinner since it is fairly substantial and has a good combination of protein and carbs. You can prep it a couple of days in advance – just dress it when you are ready to eat. Perfect for taking to work!"
Serves1 Person
Preparation Time10 min
Cooking Time20 min
Cooking MethodOven
Ingredients
- 100 grams salmon fillet
- 1 tablespoon runny honey
- 1 teaspoon olive oil
- 100 grams small new potatoes
- 1 small endive head
- 1 small handful of lollo rossa lettuce
- 30 grams radishes (around 2-3 medium radishes)
- 1 tablespoon olive oil
- 1 lemon - juice and zest
Instructions
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Preheat the oven to 100C / 400F Cut the salmon into bite sized squares. Mix the honey and olive oil together and toss the salmon chunks through the mixture. Spread the salmon chunks across a baking tray and place in the middle of the oven for 10-12 minutes.
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Halve the new potatoes and add to a pan of cold salted water. Bring to the boil and then cook for around 10 minutes – until they are tender and easily pierced with a fork but not falling apart. Once cooked plunge into a bowl of cold water to cool quickly. See note 1
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Finely chop the radish. Use a mandolin slicer if you have one (3mm is a good size). Slice the lollo rossa very thinly. Slice the endive head into half and then crosswise into 1 inch pieces. Mix the lollo rossa, radish, endives and the cooled potato halves into a bowl. Mix together the dressing by combining the lemon juice and lemon zest with the tablespoon olive oil.
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Toss all the ingredients in the bowl in the dressing. See note 2. Pile onto a plate and then dot the salmon chunks on top. Enjoy!
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