This Summer Salmon Salad is light, fresh and effortlessly elegant—perfect for warm evenings when you want something satisfying without the fuss. Ready in just 20 minutes, it’s ideal for a quick weeknight dinner yet impressive enough to serve to guests. With its vibrant flavors and luxurious feel, this salad proves that easy can still be extraordinary. The perfect summer treat!
Ingredients List -
( feel free to measure with your heart )
1x 150/200gram salmon portion from Fish4Africa
Salsa -
Green olives
1 tbsp Caperielles/capers
Loose handful of Basil
Loose handful of Parsley
Loose handful of Mint
2 tbsp African oils olive oil
1 tbsp African oils Apple Balsamic
For the base -
2 tbsp Ricotta
Hand full of dill
Zest of 1/4 lemon
For the salad -
1 big handful Wild rocket
1 Orange, segments
1/4 Fennel, sliced thin or use a mandoline
Parmesan ( as your heart desires ! )
Pistachios ( also as your heart desires ! )
How to -
1. Pat salmon dry and lightly salt. Set aside for later.
2. Make ricotta base.
3. Chop your dill and add to a small bowl, spoon ricotta in and add lemon zest. Give it a good mix and set aside.
4. Make olive and caper salsa;
5. Chop basil, parsley and mint. Then olives and capers.
6. Add it all to a bowl, add olive oil and apple balsamic. Give it a good mix! And taste!
7. For the salad; slice or use a mandoline for the fennel, segment orange and grate parmesan. Dry toast pistachios for 2 minutes on medium heat. Chop roughly when finished toasting.
8. For the salmon; heat up stainless steel pan, do the water trick and then add olive oil once your pan is hot!
9. Place salmon skin side down on a medium heat and leave it for 4 minutes. Use some tongs or a fish spatula to turn salmon over.
10. Once its finished cooking set aside.
11. Plate your salad! Smear ricotta onto your plate, add rocket then fennel, orange, parmesan then lastly pistachios.
12. Pop salmon on the side and add olive and caper salsa.
13. Lastly, dress with African Oils EVO and Apple Balsamic.
14. & ENJOY!
