A Warm Summer Salad with Extra Virgin Olive Oil
Extra virgin olive oil is a key feature of the Mediterranean diet. It is no wonder Mediterranean diets are so healthy ‚Äď they use extra virgin olive oil as a key ingredient in baking, roasting and dressings. Adding a drizzle of extra virgin olive oil over ingredients such as meat, fish and vegetables not only makes it tastier but also gives your meal the final nutritious touch.‚Ä®‚Ä®
To get started on a healthy Mediterranean diet, why not try a warm Salmon and Spinach Salad? Low in fat and full of nutrients it can be enjoyed as a light dinner or for lunch.
WARM SALMON AND SPINACH SALAD
Beautiful warm simple salad of pan fried salmon tossed with lightly wilted spinach and finished with toasted pine nuts.
¬∑ 4 tbsp extra virgin olive oil
¬∑ salt and freshly ground black pepper
¬∑ 350g/12oz salmon fillet
¬∑ 450g/1lb fresh spinach, washed
¬∑ 2 tbsp toasted pine nuts
¬∑ Extra virgin olive oil for drizzling
Heat 2 tbsp extra virgin olive oil in a pan and fry seasoned salmon fillet skin side down to begin.¬† Watch carefully and when the fish has cooked up to almost halfway up the side edge, turn over and cook the other side for around 2 minutes, depending on thickness.¬† This ensures perfectly cooked, moist fish.¬† Remove from pan and keep warm.
Add remaining oil to another pan and add spinach.¬† Lightly wilt, then season and add toasted pine nuts.¬† Place in a large shallow bowl.¬† Peel the skin away from the salmon fillet and break the flesh into large chunks.¬† Add to spinach and gently toss.¬† Drizzle with extra virgin olive oil.