Cooking on the bright side of life

Ottolenghi – Comfort

This is a simple and tasty salad from the Ottolenghi cookbook ‘Comfort’. The original recipe uses rocket salad, while I used lamb’s lettuce. Usually, I’m not a fan of rating a recipe after changing one of the main ingredients. However, I was shopping at our local small shop and they did not have rocket salad that day. But they did have fresh salmon and I have been wanting to try this recipe, so here we are. Other than this, I’ve stayed true to the recipe. The cooking time for the salmon was just right and it turned out nice and juicy.

Silky Zucchini Salmon Salad

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Ingredients Method

Ingredients

  

• 15 g Pine nuts

Pickled shallots

• 1 Shallot cut into small rings
• 40 ml Lemon juice
• 0.5 tsp Salt

Zucchini

• 2-3 Zucchini approx. 500g, grated
• 30 ml Olive oil
• Salt, pepper

Salmon

• 2 Salmon fillets approx. 130g each
• 1 Tbsp Olive oil
• 40 g Lamb's lettuce (or rocket salad per the original)

Method

 

1. Grate the zucchini, put in a strainer, and mix with 1 tsp of salt. Put the strainer on top of a bowl or into the sink and wait for approx. 30 minutes for the zucchini to draw water.
2. Pre-heat the oven (Fan) to 180℃ (350℉).
3. Add the pine nuts to a small pot on medium to high heat and roast until browned.
4. Mix shallot rings, lemon juice and salt until the salt has dissolved. Put aside until serving.
5. Put the salmon onto a baking tray (skin side down). Add olive oil, ¼ tsp of salt, and pepper. If the salmon has thin ends, I usually like to fold them once to avoid it drying out. Put in the oven and bake for 8 minutes (the time needs to be adjusted if the weight differs. After taking it out of the oven, let it sit for about 15 minutes.
6. Squish the zucchini to squeeze out as much water as you can. Add the olive oil to a pot on medium heat. Add the zucchini and cook for 5 minutes. Reduce to low heat and cook for another 15 minutes. Stir occasionally and add pepper at the end.
7. Add the lettuce to a plate, then add the zucchini. Add the salmon, pulling it into pieces. Finally, add shallots including the lemon juice and the pine nuts. Enjoy!