Summer may well and truly be over in London – but I’m still continuing to experiment with Stylist Magazine recipes. I’m building a nice archive of “must try recipes” from their weekly offerings.
This week – Bill Granger’s “ultimate power salad” aka Salmon and Herb salad with “Green Goddess dressing” is in the spotlight.
There is so much packed into this salad that’s good for you – a generous helping of the freshest herbs. Dill, parsley, mint, basil. What more could you ask for?
With the combination of pink grapefruit and salmon teamed with an oh so tasty dressing (which in itself is a very versatile dressing) – you could almost forget that you’re eating something so unbelievably healthy – as it just tastes so darn good!
Here’s how I made mine…
Ingredients (for two):
- 1 pink grapefruit
- 2 salmon fillets (skin removed)
- 1 tbsp extra-virgin olive oil
- handful green beans
- 2 handfuls of watercress leaves
- handful of flat-leaf parsley
- handful of mint
- 1 avocado, sliced
- handful of watercress leaves
- 75g yoghurt
- 2-3 tbsp mayonnaise (use low fat if you want to be super healthy!)
- handful of mixed herbs (dill, basil, mint and parsley)
- 2 spring onions
- juice of ½ lemon
Make the dressing first – put all of the dressing ingredients into a processor or blender and blitz until smooth. Might be a bit of a tight squeeze initially as you can see! The yoghurt and mayonnaise will help the herbs and spring onion to liquidise.
The resulting mixture will be a not too runny mixture – it shouldn’t fall off of your spoon easily. Looks beautiful too. Although not included in the ingredients – you can add a pinch of sea salt and pepper to season if you wish.
Once the dressing is made, put it in the fridge whilst you complete the rest of the recipe.
Steam the green beans for about 4 mins – they should be cooked but still slightly crunchy. Set aside.
Lightly oil and season your salmon fillets and fry in a frying pan for 3 minutes on each side – it will be cooked on the outside but still fairly raw on the inside – this is fine.
Combine the steamed green beans, watercress, parsley and mint and arrange onto a plate. Peel and segment the grapefruit, arrange the pieces onto the herbs on the plate.
Slice the avocado and add to the plate. Now time to add your salmon – segment each fillet into around 6 pieces and scatter over the arrangement.
Lastly drizzle as much of the dressing as you please (remembering how healthy it is!) onto your plate. Serve!
The great thing about Bill Granger’s “Green Goddess” dressing is that it works so wonderfully with fish. I ended up making more of this dressing than I needed for this dish. I froze the rest and plan to use it for Salmon en Croute at a later date.