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Gingered salmon, spelt & nectarine salad
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3 tbsp toasted sesame oil
30-50g fresh root ginger, finely grated
2 tbsp dark soy sauce
2 tbsp clear honey
4 x 125-150g Waitrose 1 Salmon Fillets (from the fish counter)
1 bunch salad onions
250g pearled spelt, rinsed
200g sugar snap peas, halved diagonally
25g pack Thai basil, stalks removed
2 tbsp rice vinegar
2 nectarines, stoned and quartered
1. Preheat the oven to 200°C, gas mark 6. Combine 2 tsp of the sesame oil in a small bowl with the ginger, 1 tsp of the soy sauce and 1 tsp of the honey. Place the salmon on a plate, spread with the mixture and leave to stand for 10 minutes.
2. Thinly slice the salad onions. Place the white ends (about a third of the onions) in a saucepan with the spelt, cover with lightly salted boiling water and cook for 15-18 minutes, or until just tender. Drain and tip into a large, shallow roasting tin or baking tray.
3. Heat a frying pan and sear the salmon for 2 minutes on each side, reserving any marinade left on the plate. Stir the marinade, remaining salad onions, the sugar snaps and half the basil into the spelt, and place the salmon fillets on top. Bake for 10-15 minutes, or until the fish is cooked through, so the fish is opaque and will flake easily.
4. Combine the rice vinegar in a bowl with the remaining sesame oil, honey and soy sauce. Reheat the frying pan and lightly fry the nectarines until golden. Scatter the nectarines and remaining basil over the salmon, and serve drizzled with the dressing.
If you’re using a good-quality frying pan, the oil in the marinade should stop the salmon from sticking during cooking. If you think it might stick, brush the pan lightly with vegetable oil before frying.
Typical values per serving:
1 of your 5 a day/1.2g omega 3
This recipe was first published in July 2019.