A quick, summery salad of herb-baked salmon, fresh plums and salty feta with a sweet dressing.
It’s February. Already.
It feels like I blinked and a whole month just went by.
Don’t get me wrong, I don’t mind on the whole if time passes quickly or slowly, the year will do its thing in its own time.
But its February. Already.
That means it’s the last month of summer.
That means that some summer fruit, or at least some summer fruit varieties will soon be gone for another year.
It’s now, when the season is on the verge of shifting, that I remember the many, many seasonal recipes I’ve bookmarked, and I rush to markets looking for elusive produce to celebrate what’s left of the fickle, Australian summer.
Like zucchini flowers (and even more zucchini flowers); but more on that another time.
The inspiration for this particular salad came from a question saved on my phone: ‘Plums go with salmon??’
Yes. Plums go with salmon. Oh so well.
For those in the southern hemisphere, enjoy this Plum and Salmon Salad while you can still get your hands on sweet, fresh plums. For you northern hemisphere peoples, bookmark, pin or print this recipe; it’ll be worth the wait.
Plum and Salmon Salad
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.
4 Comments
What a fun combination of flavors! We’re just coming up to spring but there is a lot of snow on the ground!
Thanks for sharing at Fiesta Friday!
Mollie
It’s a great way to add seasonal plums to your dinner! Hope the snow leaves you soon
Such a pretty salad, Eff. And so healthy! Btw, have you tried cohosting Fiesta Friday before? Would you like to give it a try, or to do it again if you haven’t?
Thanks, Angie. And yes I did, a long long time ago. If you want to add me back on the list, I’d love to do it again!