Having the girls over for lunch? This will be a sensation and all on the table in 30 minutes! Wallet friendly, tastebud friendly and time friendly……..sounds pretty darn fine to me and paired with a lovely glass of bubbles, this light and easy salad will surely be top of the list on your lunchtime menu!
Prep time: 10 mins Cooking time: 20 mins $ Low budget
Olive oil for drizzling
2 x 200gm salmon fillets, skinless and boneless
1 fennel bulb, halved and sliced into wedges
1 punnet of grape tomatoes, halved (cherry will do)
2 large handfuls of green beans, tops removed
4 small radishes, sliced finely
1 tbs of dill, finely chopped
1 tbs of of continental parsley, finely chopped
1/4 cup of extra virgin olive oil
1/2 cup of buttermilk
Juice of 1 lemon
Sea salt and cracked black pepper
Preheat the oven to 200°C. Line a baking tray with baking paper and scatter over the fennel and cherry tomatoes. Drizzle with a little olive oil and season with salt and pepper and pop in the oven for 15-20 minutes or until tender.
Bring a small saucepan of salted water to the boil and blanche the beans for 2 minutes. Drain and refresh under cold water.
Heat a small frypan to nice and hot. Pat the salmon fillets dry with a piece of paper towel, rub with a little olive oil and season. Cook for approximately 3-4 minutes on each side until nice and golden on the outside and medium in the middle. Set aside to rest.
In a small bowl whisk together the oil, lemon juice, buttermilk and herbs.
In a large bowl combine the fennel, tomatoes, beans and radishes. Flake over the salmon and very gently toss the salad with your hands, being careful not too squish the tomatoes or break up the salmon too much. Divide between four serving plates and spoon over the dressing. Serve immediately…