Chunks of pink salmon contrast with dark, leafy greens in this satisfying but light main-course salad, perfect for a summer evening. The olive oil dressing is sharpened with fresh lemon juice, which gives the salad an appealing kick. Crisp toasts, spread with tapenade, round out the salad.
Patsy Jamieson, Diane Temple
2½ tablespoons extra-virgin olive oil
⅓ cup lemon juice
½ teaspoon Dijon mustard
1 garlic clove, crushed
freshly ground black pepper to taste
140 g mesclun salad mix, rinsed and dried
1 punnet (250 g) cherry tomatoes, halved
4 slices wholegrain rye or sourdough bread
500 g salmon fillet, skin removed, cut into 3-cm chunks
1 small red onion, finely chopped
1 tablespoon capers, drained and rinsed
2 tablespoons tapenade (black olive spread) or pesto
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Combine 2 tablespoons of the oil, 1 tablespoon of the lemon juice, mustard, garlic and a pinch of pepper in a small bowl or jar with a tight-fitting lid. Whisk or shake to blend.
Place salad mix and tomatoes in a large bowl. Drizzle with the lemon dressing and toss to coat well. Divide the salad among 4 plates. Toast the bread slices.
Season salmon with pepper. Heat the remaining oil in a large non-stick frying pan over medium-high heat. Add salmon and cook, turning several times, until browned, 3 to 4 minutes.
Add remaining lemon juice, onion and capers. Cook, shaking the frying pan, until salmon is opaque in the centre, 30 to 60 seconds. Spoon salmon, onion, capers and pan juices over the salad. Cut each slice of toast in half and spread with olive paste (or chopped olives). Serve each salad with 2 olive toasts.
Try adding 1–2 tablespoons toasted pine nuts.
Warm tuna salad with olive toasts. Substitute fresh tuna for the salmon.