Salmon cooked in sweet honey goes perfectly with slightly bitter endives, radishes and red lettuce. Combined with a zesty lemon oil dressing. Yum!
- 3-⅝ ounces, weight Skinless salmon fillet
- 1 tbsp flowing honey
- 1 teaspoon Olive oil
- 3-⅝ ounces, weight small new potatoes
- 1 ounce, weight Radishes
- 1 bunch (small) Lollo Rossa, or other red lettuce
- 1 head Chicory, small
- FOR SCREWING:
- 1 tbsp Olive oil
- ½ whole Lemon, juice and zest
Preheat the oven to 100°C (400°F).
Cut the salmon into small squares. Combine honey and olive oil and toss the salmon pieces into the mixture. Spread the salmon pieces out on a baking sheet and place them in the center of the oven for 10-12 minutes.
Cut the new potatoes in half and add them to a pot of cold salted water. Bring to a boil then cook for about 10 minutes, until tender and easy to pierce with a fork without falling apart. Once cooked, plunge into a bowl of cold water to cool quickly.
Finely chop the radish. Use a mandoline slicer if you have one (3mm is a good size). Slice the lollo rossa very thinly. Cut the endive head in half, then crosswise into 1-inch pieces. Combine the lollo rossa, radishes, endives and cooled potato halves in a bowl.
Prepare the dressing mixing the lemon juice and zest with the olive oil. Mix all the ingredients in the bowl in the dressing. Stack on a plate then sprinkle the salmon pieces on top. Enjoy!