If you have fussy eaters in your house, this is a great way to make a communal meal. Cut up any vegetables that your family like to eat and arrange them in piles. Make a dressing that is served on the side and accompany it with this sweet and salty baked salmon or any other protein that works for your crew. Any leftovers are superb for lunch the next day.
Salmon Chop Salad
2-4 fillets of salmon, skin and bloodline removed (ask your fishmonger to do this)
For each piece of salmon
1 tbspn maple syrup
1 tbspn tamari
1 tspn kecap manis
Black sesame seeds to garnish
2 sticks of celery, diced
2 carrots, julienned
2 lebanese cucmbers, duced
1 capsicum (I used half yellow and half orange), diced
3/4 cup podded edamame
1 baby fennel, sliced on a mandolin and placed in a bowl with 3 tbspn brown rice vinegar, zest and juice of half a lemon, 1/2 tspn Maldon salt and a pinch of sugar for 10 mins then drained
3 tomatoes (I like the Doncaster tomatoes) or half a pun net of firm cherry tomatoes, diced or sliced
1 avocado, diced
Some roasted vegetables (optional) – I used some leftover roasted eggplant with red peppers
1/4 cup olive oil
3 tbspn apple cider vinegar
1 tbspn balsamic vinegar
1 tspn dijon mustard
1 tspn whole egg mayonnaise
1 tspn honey
Salt and pepper to taste
For the dressing, place all the ingredients in a jar and shake to combine. Taste and adjust flavour as necessary.
For salmon, preheat the oven to 180C. Line a baking tray with foil and baking paper. Place salmon filets down and drizzle with maple syrup, tamari and kecap manis. Bake for 12-15 minutes or until cooked to your liking. Sprinkle with sesame seeds and break into large chunks and place in a small bowl.
Arrange the vegetables in piles around a dish. Place the salmon in the middle. Serve dressing on the side and allow people to build and dress their own salads.
I love the quick fennel pickle I make in this recipe. I make it often and eat it with everything! It is very simple – the fennel and other ingredients get put into a bowl and quickly massaged and then left to sit for 10 minutes. The result is sharp, tangy, crispy fennel. If you want to skip this step, you can substitute with fermented vegetables or any other pickle you like.