Mustardy salmon salad

In the heatwave that is early April, we want a salad. But not a lightweight summer salad, something with substance. avocado, half 4-4-15This is a really simple salad to throw together with things from the fridge/freezer. The key is the mustardy salad dressing, which you can make as mild or hot as you prefer. The original recipe called for tarragon, which we don’t have here, so instead we used mint and chives. I haven’t given exact quantities as this is so easy to increase/decrease depending on the number of mouths you are feeding and how hungry you are. box of eggs 4-4-15dressing - ingredients to mix 4-4-15Serves 2
Salad potatoes, boiled
Avocado [one per person], cut into chunks
Salmon fillet [one per person]
Little gem lettuce, rinsed and torn into pieces
Hard-boiled egg [one per person]
For the dressing:-
Crême fraiche [we used nata para cocinar]
Smooth Dijon mustard, to taste
Sea salt & freshly ground black pepper
Fresh chives, chopped
Fresh mint, chopped salmon, poaching 4-4-15Poach the salmon fillets gently in a large saucepan, covered with cold water. Add a bay leaf and a 4-5 peppercorns, bring to the boil then turn off the heat. Cover with a lid and leave for 10 minutes. Check if the fish is cooked in the middle by testing with a sharp knife, put the lid back on if it needs a little longer. Remove the fish from the water and set aside to cool. Then remove the skin and bones, and flake the fish. salmon, flaked 4-4-15Meanwhile, prepare the dressing. Put all the ingredients in a bowl and whisk, add more mustard to taste. Season with salt and pepper. If the dressing is too thick, let it down with a little water. chives, chopped 4-4-15Put the cooled potato, lettuce and avocado into a large serving bowl, stir in the dressing. Add the flaked salmon and stir in carefully without breaking up the salmon. Top with sliced hard-boiled egg. plateful 4-4-15eggs - close-up 4-4-155 to remember
el estragon – the tarragon
los cebollinos – the chives
suave – mild
el aliño – the salad dressing
duro – hard-boiled [egg]

If you like this, try these:-
Creamy Italian Mushroom Pasta
Roasted Cauliflower Salad
Rosemary Risotto

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
A salmon salad with substance #Recipe in #Spain via @Spanish_Valley http://wp.me/p3dYp6-1qi

3 thoughts on “Mustardy salmon salad

  1. Pingback: Sweet Carrot Salad | Notes on a Spanish Valley

  2. Pingback: Wild asparagus and scrambled eggs for lunch | Notes on a Spanish Valley

  3. Pingback: Smoky spring onions and asparagus with lime | Notes on a Spanish Valley

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