Hot-smoked salmon, lentil & pomegranate salad

Ingredients: 2 tbsp extra-virgin olive oil juice ½ lemon 1 garlic clove, finely chopped 2 tbsp roughly chopped tarragon 1 tsp clear honey 1 small red onion, thinly sliced 400g can Puy lentil, rinsed and drained 140g hot-smoked salmon 20g pack flat-leaf parsley, leaves picked 1 pomegranate, seeds removed toasted pitta bread, to serve Method: Combine the oil, lemon juice, garlic, tarragon and honey in a large bowl and season. Toss in the red onion and lentils and set aside to marinate for 10 mins. Break the salmon into large flakes and fold into the salad with the parsley and...

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Zesty salmon with roasted beets & spinach

Ingredients: 4 small fresh beetroots, about 200g 1½ tbsp rapeseed oil 1 tsp coriander seeds lightly crushed 2 skinless salmon or trout fillets 2½ small oranges, zest of 1 and juice of half 3 tbsp pumpkin seeds 1 garlic clove 1 red onion, finely chopped 4 handfuls baby spinach leaves 1 avocado Method: Heat oven to 180C, 160C fan, gas 4. Trim the stems of the beetroot and reserve any tender leaves that are suitable for eating in the salad. Cut the beetroots into quarters then toss with 1/2 tbsp oil, the coriander seeds, and some seasoning then pile into the centre of...

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