Want a healthy and delicious dinner made quickly? Try David Gillick’s recipe for his easy-to-make salmon dish.
Salmon Fillet with Asparagus Salad and Tabbouleh
Ingredients (serves 4)
- 1 tsp oil
- 180g salmon fillet
- a good pinch of salt
- 4 asparagus spears, each chopped into 3 pieces
- 4 thin slices of fennel
- 1⁄4 orange, peeled and cut into segments
- 1 radish, thinly sliced small handful of green olives
- small bunch of fresh parsley, finely chopped
2 tbsp capers
- 100g quinoa
- 1 small ripe tomato, finely diced
- 4 sprigs of fresh coriander, finely chopped
- 4 sprigs of fresh mint, finely chopped
- 1 tbsp capers
- 1 tsp white wine vinegar
- pinch of salt
To make the tabbouleh, cook the quinoa as per the packet instructions. Once cooked, fluff it up with a fork before adding it to the other ingredients.
Place the diced tomato, coriander, mint and capers in a large bowl. Add the quinoa, then stir in the white wine vinegar and a pinch of salt. Set aside to let the flavours blend together while you prepare the salmon and the salad.
Heat the oil in an ovenproof frying pan over a medium heat. Salt the skin side of the salmon and fry in the pan, skin side down, for 5–6 minutes. Put a bit of pressure on the salmon to keep the skin from curling up. Turn the salmon over and give it another 2–3 minutes, until cooked through.
Meanwhile, blanch the asparagus in boiling water for 5 minutes, until tender, then drain well and plunge into a bowl of cold water to stop it cooking and to retain its bright green colour.
Transfer to a large bowl and toss with the fennel slices, orange segments, sliced radish, olives, parsley and capers to make the salad.
To serve, assemble the salad on a plate. Place the salmon on top and serve some tabbouleh alongside.