We're back at Strawbridge Kitchen with a seasonal special from James Strawbridge this week.
This wild salmon recipe is my twist on an autumnal salad, served warm and perfect for a midweek meal it's a great way to boost your immune system as the weather gets colder. The roasted broccoli and kale provide a grassy, mineral depth of flavour that works really well with sweet, aromatic salmon and a hint of citrus to blend the two together.
Serves 2
Ingredients
For the salmon:
2 fillets of wild MSC salmon @mscintheuk
1 tbsp olive oil 1 tsp finely chopped rosemary
Zest and juice of 1 lemon
Pinch of sea salt flakes
Pinch of cracked black pepper
For the salad:
1 broccoli, stalk and florets roughly chopped
2 spring onions, sliced
Larger handful of curly kale
2 tbsp olive oil
Pinch of Dukkha to garnish [optional]
Method:
Recipe Card
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