Warm salmon and spinach salad from foodmatters1

dairy free egg free gluten free kids can help ok to freeze slow cooker low fat
Category
Low carb recipes
Salad recipes
Fish recipes
Serves4
Prep time 40 mins
Cook timeNot stated

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based on (1) review
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Ingredients

4 tbsp extra virgin olive oil
350g (12oz) salmon fillet
450g fresh spinach (washed)
2 tbsp pine nuts
Dash of extra virgin olive oil for drizzling

Method

1. Heat 2 tbsp of extra virgin olive oil. Season the salmon fillets and fry them skin side down to begin. Watch carefully and when the fish has cooked to almost halfway up the side edge, turn it over and cook the other side for around 2 minutes, depending on the thickness. Remove the fish from the pan and keep warm.
2. Meanwhile, gently toast the pine nuts in a separate pan until golden brown.
3. Add the remaining olive oil to another pan and add the spinach. Lightly wilt, then season and add the toasted pine nuts. Place the mixture in a large shallow bowl.
4. Peel the skin away from the salmon fillet and break the flesh into large chunks. Add the salmon to the spinach, gently toss and drizzle with extra virgin olive oil.

Mumsnetter Reviews

From: foodmatters1 on Thu 17-May-12 10:52:07 Overall rating: 0.0



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