- Michelle Matangi
I can’t get enough of Salmon, I love it so much but it has to be either smoked, raw or just cooked med/rare. When it’s well done I feel like I may as well be eating canned salmon and not that there’s anything wrong with canned salmon, in fact I really like canned salmon but when you spend your hard earned money on a nice fresh piece of salmon you better believe it’s going to be cooked to perfection!
So I made this salad for my friend Jenna Hitchcock, she’s a very talented photographer so she snapped some very cool pictures of me in the kitchen cooking. It was so much fun and I really do love to cook, it calms me for some reason. I know people can get very flustered in the kitchen (ahem Husband) but for me it just feels like where I am my most relaxed….well almost!
I think creating really beautiful delicious food is key to eating well. You can’t expect to feel good when you are eating rubbish food all the time. Don’t get me wrong, I still indulge in some less than stellar food choices but I consciously focus my diet being 80/20 healthy and allow some indulgence here and there because what is life without a little pizza and ice-cream here and there right?!! Anyway on to the recipe, it’s more of a throw together recipe in my mind, you could add in or takeaway certain things if you didn’t like them.
500gms Jersey Benne Potatoes1-2 Fillets of Fresh Salmon4 hard boiled eggsBag of Baby SpinachHandful of Kalamata OlivesTablespoon of Capers1/2 Punnet of Cherry TomatoesHandful of Green Beans
2 Tablespoons of Extra Virgin Olive Oil (good quality)1 tsp Dijon Mustard1 tsp White Miso Paste1 tsp HoneyJuice of one lemonFreshly Cracked Pepper and Flakey Salt
First I get the potatoes cooking, they take about 13 minutesAt the same time I do the Eggs, they take about 10 minutesThen I de-boned the salmon with my kitchen tweezers, I prefer to de-bone my own salmon as it’s cheaper and the boned pieces aren’t always guaranteed to be completely de-boned anyway.
I quickly marinade the salmon in a mixture of:
1 Tablespoon of Extra light olive oil2 teaspoons of White Miso PasteFreshly cracked pepper and flakey salt
I cook the salmon in a really hot cast-iron pan so that both sides are crispy, only about 2 minutes on each side. Then I place in a hot oven, about 160C fanbake and I cook it to my liking which is medium/rare, about 5-6 minutes, cook it for 8 minutes if you want it medium and 10 for well done. It cooks fairly fast.
*Remember ovens vary in accurate temperature so keep that in mind.
Take the salmon out of the oven and it should all just pull apart really easily, place it all over the salad and place the hardboiled eggs amongst it all.