Plum and Salmon Salad

A quick, summery salad of herb-baked salmon, fresh plums and salty feta with a sweet dressing

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Course: Mains, Salad, Seafood

Cuisine: Western

Diet: avocado, feta, lettuce, plum, Salmon

Prep Time: 10

Cook Time: 17

Total Time: 27

Servings:

Author: Eff | Food Daydreaming

Equipment

Ingredients

2 salmon fillets, skinless
Sea salt to season
2 tablespoons fresh basil, finely chopped
2 tablespoons fresh mint, finely chopped
4 tablespoons lemon olive oil*, divided
2 tablespoons balsamic vinegar
1 tablespoon honey
150 g mixed baby salad greens
3 large firm plums, pitted and thinly sliced*
1 avocado, cubed
150 g Danish feta, marinated if you can get it
2 tablespoons pine nuts

Instructions

Preheat oven to 180°C.
Pat the salmon fillets dry, season with salt, and arrange on a foil-lined baking tray.
2 salmon fillets, Sea salt to season
Combine the finely chopped basil and mint and spread evenly on top of both salmon fillets. Top with lemon oil, using 1 tablespoon per fillet, to help the herbs adhere to the fish.
2 tablespoons fresh basil, 2 tablespoons fresh mint, 4 tablespoons lemon olive oil*
Bake for 17 to 20 minutes until cooked through to your liking.
In the meantime, whisk together the remaining lemon oil with the balsamic vinegar and honey. Set aside.
4 tablespoons lemon olive oil*, 2 tablespoons balsamic vinegar, 1 tablespoon honey
Arrange the salad greens in a large bowl and toss through most of the dressing.
150 g mixed baby salad greens
When the salmon is cooked, let it to cool for around 10 minutes before flaking it apart and adding it to the salad greens. Top with the plum slices, avocado, crumbled feta and pine nuts, spooning the rest of the dressing over the top.
3 large firm plums, 1 avocado, 150 g Danish feta, 2 tablespoons pine nuts
Serve immediately.

Notes

This can easily become a vegetarian salad, just omit the salmon.

If you don’t have or cannot find lemon oil, you can use extra virgin olive oil. If you’re using regular olive oil, add some lemon zest to the herb mixture for the fish and to the salad dressing.

You could always make lemon oil – add large strips of lemon peel from one large lemon to one cup of extra virgin olive oil. Heat in a small saucepan over medium heat for ten minutes, but do not allow the oil to reach a simmer. Remove from heat and allow to cool. Strain the lemon peel from the oil and store the lemon-infused oil in a clean jar in a cool and dark place.

Try to get different types of plums if possible for different flavours and colours.

Did you make this recipe?Mention @food_daydreaming or tag #fooddaydreaming on instagram. I love seeing what you all come up with!

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