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Sunday 8 December 2013

Salmon with Almonds and Salad

One of my favourite fish dishes is salmon, whether it's eaten as a lunch or dinner meal. I have to say it's not always one of the cheapest meals but it always tastes great. Now this recipe looks and sounds delicious. I have to say it wasn't my own idea but one I saw at


3 red peppers
200 g cherry tomatoes
50 g almonds
70 g rocket salad (rucola)
500-600 g smoked salmon
120 g goats cheese (chèvre )
4 tablespoon olive oil
1 tablespoon white balsamic vinegar
salt and pepper


Preheat the oven to 225-250 degrees. Halve and de-seed the pepper, then cut each half into 4 pieces. Place them on a oven tray covered with parchment paper. Leave them in the oven for 20-30 minutes or until the skin has small bubbles.
Remove the peppers from the parchment paper and put them in a plastic bag. Halve the cocktail tomatoes. Toast the almonds in a dry pan.
Put rocket (rucola) salad on four plates. Divide the salmon, preferably cut into pieces. Then the goats (chèvre) cheese in small pieces and tomato halves. Peel the skin of the peppers and put them on the salad together with the almonds.
Drizzle over the olive oil and the vinegar. Season with salt and pepper.

I have to agree with the original poster this is simple, fresh with a lot of colour and flavours.

Hope you enjoy the dish

All the best Jan 

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