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Recipe: summertime norwegian salmon, fennel & pearled spelt salad
This is a great summer salad that can be rustled up with last night’s cooked Norwegian salmon and leftover vegetables, or made fresh on the day. Fennel has a wonderful affinity with Norwegian salmon, as does the humble radish. This vibrant, pretty salad is perfect for picnics and lazy evenings spent outdoors, soaking up the summer warmth and sun.
- Season the Norwegian salmon generously with salt and pepper and roast in the oven at 200°C for 20 minutes or until the salmon is cooked through.
- Sprinkle with the juice and zest of a lemon and set aside to cool.
- Follow the cooking instructions on the pearled spelt packet, making sure to season the water with a spoonful of salt. Cook al dente and drain off any excess water. Allow to cool whilst you prepare the remainder of the salad.
- Finely slice the fennel and place in a bowl along with halved or quartered radishes and sliced, cooked green beans.
- Make a horseradish and mustard dressing with the remaining ingredients, season to taste and toss the fennel, radishes, and green beans in this.
- Add to the pearled spelt and toss together to distribute the ingredients. Flake the Norwegian salmon into bite-size chunks and gently scatter through the salad - be careful, as if you mix too harshly the Norwegian salmon will flake too much.
- Serve with wedges of lemon, or a dollop of crème fraîche and some fresh herbs of your choice.
