December 14, 2012

Nourishing Weekend Recipes: Spinach Salad with Salmon

It's been so hot here these past few weeks that I've been a little reluctant to cook anything that would add further heat to the house. I can only eat raw salads so many times though before I crave something cooked. I could never follow a raw food diet, my heart just wouldn't be in it.

Seafood, particularly fish, is a good healthy option for Summer, and we are lucky enough to have a fresh fish market just up the road. So with fresh salmon fillets, tomatoes and goats cheese on hand I typed these 3 ingredients into a search engine and voila the first recipe listed was a perfect match.  I love sweet potato and think it can be added to almost anything! so I added baked sweet potato and made my own dressing with lots of lemon.  If you have any favourite Summer recipes I'd love to hear them, I'm looking for new Summer flavours. And if you're anywhere near Sydney before Christmas go check out the first of Real Food Projects new projects...a Pop Up food store in Darlinghurst. What a fab way to connect people to the story behind their food. The project supports sustainable, ethical and local produce and is definitely one to keep an eye on next year. Happy weekend all x.

Spinach Salad with Salmon Recipe

Adapted from this Martha Stewart recipe. As you can see I haven't been very specific about quantities, but you'll get the overall idea.
1 skinless salmon fillet
baby spinach leaves
1/2 punnet grape tomatoes, halved
sweet potato, diced
goats cheese, crumbled
handful of pecan nuts, use your hands to break into smaller pieces
extra virgin olive oil
1/2 squeezed lemon juice and zest
small garlic clove, pressed
splash of vinegar
a few sprigs fresh or 1/4 tsp dried rosemary
salt and pepper to taste

 Heat oven to 200C. Place diced sweet potato on oiled baking tray, place in oven and bake for 25-30 mins. Meanwhile place salmon, tbsp oil and a squeeze of lemon on a sheet of foil, large enough to fold over to make a parcel fillet, seal tightly on an oiled tray and bake in the oven for 10-15mins. Once cooked, cool a little, and then cut salmon into cube shaped pieces.  Meanwhile, mix all dressing ingredients in a jar and shake well. Mix all remaining salad ingredients in a large bowl, and toss through the dressing.

Serves 2


  1. Oh I love food with a story. Every time. And what a lovely summery dish. x

    1. Me too, it always makes it more intriguing x

  2. Replies
    1. that makes me happy to hear em, lovely to find the beetle shack too x

  3. Our darling little toddler loves both spinach and salmon -- I'll be giving this salad a try, for sure!

    1. Katie, a toddler with fine tastebuds, good to hear x

  4. yum - will put this on the table this weekend - thank you


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