Raspberry & rose trifles
A mix of classic Middle Eastern flavours that come together very simply in this pretty trifle
Griddled salmon with spring onion dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 skin-on salmon fillets
- olive oilfor brushing
- lemonwedges and a big bowl of watercress salad, to serve
For the salsa dressing
- 1 bunch spring onions
- large handful flat-leaf parsleyleaves, chopped
- ½ red chillichopped
- 4 tbsp olive oil
- juice ½ lemon
- 1 tbsp sherry vinegar
Nutrition: per serving
- kcal367
- fat28g
- saturates5g
- carbs1g
- sugars1g
- fibre1g
- protein29g
- salt0.17glow
Method
step 1
To make the dressing, chop the spring onions as finely as possible without them turning to mush. Tip into a bowl with the parsley and chilli. Drizzle in the oil, stirring until the ingredients are just bound, then stir in the lemon juice and vinegar. Season with salt and set aside.
step 2
Heat the griddle until hot and brush the salmon with a little oil. Cook the salmon fillets for 4 mins on each side until just cooked through. Serve on a platter with the dressing for spooning over and lemon wedges with a bowl of watercress salad for everyone to help themselves.
