Posted 30th March 2012 by Caroline Gosney
All this glorious sunshine has been most welcome at Real Food HQ. Not only have our sartorial choices changed from mute, dark neutrals to fresh pastels and bright splashes of colour we’ve also seen a chance in our eating habits.
Gone are the warming soups and hearty casseroles (for a day or two that is!) and in are fresh salads and zipped up leftovers. One ingredient we can’t get enough of is salmon. Over the last week or so we’ve realized what a truly versatile fish it is.
For a wonderful mid week supper, roast some salmon fillets and serve them on green lentils with a smidge of crème fraiche and some rocket. This dish looks stunning but won’t take you hours to whip up – perfect after a long day in the office.
It’s fantastic at lunchtime too. Use up any leftover salmon from the night before and put it in a salad with a honey and mustard dressing for the perfect dish to satisfy those 1 o’clock hunger pangs – you’ll be the envy of all your colleagues too!
Of course salmon can be a stand out ingredient in its own right. Salmon En Croute is the perfect Sunday lunch dish and is great around Easter time. Serve it with new potatoes and steamed green veg for a show stopping main course.