I never used to eat salmon so much as I do now and every which way I can ; smoked , raw, as rissoles, baked in the oven, made into pate. Another way is when its part of another citrusy fave ceviche (oh my gosh food raptures!). My fave is a whole packet of smoked salmon with loads and loads of lemon juice , almost drowning in it, yes I know what a philistine! I must eat way way over the amount for a women a week, 2 servings I think it is?
OK so this dish doesn't set the world on fire with its culinary wonder, but my friend and I polished off that bowl with gusto !!! The citrus of the grapefruit really helps balance the oiliness of the fish and it makes a perfect combination.
Shopping list
2 salmon fillets poached in Pinot Grigio , torn or cut into bite size pieces
2 bags of a selection of various baby leaves ; baby lollo rosso, wild rocket , baby lambada , lams lettuce, pea shoots, sorrel and any other crunchy varieties of leaves.
half a cucumber diced
half a pepper diced
a whole avocado peeled and diced
a whole pink grapefruit pith removed with knife, segmented and chopped
Dressing: (one of my concoctions!) :4 tblsps sour cream
1- tblsp mayonnaise (Hellman's will do)
2 tsp cream cheese
some chopped chives
tsp of very finely chopped onions (osso is lovely for this)
juice of one lime
juice of half a lemon
one little squeeze of agave (cant resist & it balances the sourness)
season to taste
Lay in a large bowl all the lettuces
On top add all the chopped & diced ingredients
Layer on the salmon
pour over the dressing
munch and crunch
Enjoy
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