Salmon

Salmon meatball soup with salad bag pesto, potato and lettuce

Flavorful
Description

Diced salmon makes delicious meatballs for soup made with leftover Cos lettuce and a bag of salad whizzed into pesto. Magic!

Ingredients
  • 300g/10½oz salmon, skin on
  • 1 tsp dijon mustard
  • 1 tbsp mayonnaise
  • 3 spring onions, chopped
  • ½ lemon, juice only
  • dash olive oil
  • salt and freshly ground black pepper
  • dash olive oil, plus extra for drizzling
  • 1 potato, diced, skin on (or a few small salad potatoes)
  • ½ cos lettuce (or other lettuce), shredded
  • 1 garlic clove, sliced
  • pinch chilli flakes
  • 300ml/10fl oz vegetable stock
  • for the pesto
  • 1 leftover salad bag rocket, watercress and spinach mix
  • 50g/1¾oz parmesan or other hard cheese, grated
  • 1 tsp dijon mustard
  • 1 tbsp red wine vinegar
  • 4 tbsp olive oil, to taste
  • 25g/1oz pine nuts
Directions
  1. Remove the skin from the salmon and set aside.
  2. To make the salmon meatball soup, dice half of the salmon and mix it in a bowl with the mustard, mayonnaise, chopped spring onions and lemon juice.
  3. Using a food processor or blender, blend the other half of the salmon into a paste and stir it into the chopped salmon mix. Season with salt and freshly ground black pepper. Using your hands, form into eight small patties.
  4. Place the salmon skin in the air fryer for 2 minutes, then add the salmon patties for a further 4–5 minutes. If using a frying pan, add the oil, once hot add the skin for 2 minutes and then add the salmon patties and cook for 1–2 minutes on each side. Once cooked set asdie and keep warm.
  5. For the potato and lettuce, heat a small amount of olive oil in a pan over high heat and fry the potatoes for a few minutes until soft. Add the shredded lettuce, garlic and chilli flakes.
  6. Meanwhile, make the pesto by blending all the ingredients together to form a smooth paste. Taste and season with salt and freshly ground black pepper.
  7. Serve by piling the lettuce and potatoes into serving bowls. Add four salmon patties and pour over the hot stock. Spoon over the fresh pesto, a drizzle of olive oil and the crispy salmon skin.

Recipe Categories

Image

Image

Related Recipes

Flavorful

Brazilian Black Bean Stew

A vibrant stew of black beans, pork, and spices, capturing the rich and smoky essence of Brazil’s beloved feijoada.

Flavorful

Pesto Pasta With Green Beans & Potatoes From Nancy Harmon Jenkins

As Nancy Harmon Jenkins wrote about this pesto pasta in the New York Times in 1997, "The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make, especially now that pesto is made with a food processor instead of a mortar and pestle." (Although Jenkins would also like us to try pesto made by hand just once, to experience the silky texture.) In this traditional pesto pasta from the Liguria region of Italy, all of the vegetables cook along with the pasta in one pot. This shortcut is both faster than cooking the vegetables separately and makes the pasta taste better, too, as the noodles absorb some of the flavor from the vegetables as they cook. This is commonly done in Italy with all kinds of vegetables, especially greens, including tenerumi (the young leaves of a Sicilian squash) and frequently broccoli rabe. The vegetables may cook slightly differently each time you make this dish, but that’s part of the beauty of it. Rely on your gut and your own personal tastes—if you like your green beans very crisp (or they’re looking very thin and tender), add them a bit later, and so forth.

Flavorful

Vegan Potato Leek Soup

This vegan potato leek soup uses starchy potatoes to thicken and create a creamy consistency, so there's no need to stir in cream at the end. Top with green onions, chives or your favorite vegan shredded cheese before serving.