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Honey Glazed Salmon & Endive Salad

By: Caroline Feed Your Sole from
Updated January 07, 2020
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


  • 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


  1. 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.

  2. 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

  3. 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.

  4. 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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