Tonight I made something very delicious, a variation on a variation:
- 1 hard-boiled egg, cut into quarters
- a handful of string beans, boiled for a few minutes then cooled and sliced in half
- 2 handfuls of fresh salad greens, dried and torn up
- a few small new potatoes (red), boiled just to tender and cut into quarters
- a handful of grape tomatoes, cut in half
- a few anchovies (the good quality ones) cut up into little pieces
- a beautiful half-pound of organic (???) salmon from the Shetlands, apparently
I put everything except the fish into a salad bowl, then heated olive oil in a non-stick pan (I love Diamond Chef) and seared the salmon with mediterranean herbs (thyme, oregano, rosemary) and salt and pepper (generous pepper). Some lemon juice as it finished, golden.
Then a simple vinaigrette of olive oil and balsamic vinegar with a little whole grain mustard. Toss all together with salad, fish, gently to coat and the parts start to break up.
The delicious surprise was that a snap pea had fallen in and was so delicious that I was sorry I hadn’t used them instead of the green beans. It was a little warm on the outside, crisp and crunchy inside. Green fresh taste offsetting the salt oily fish taste. Yumm.
Related posts:
Just to clarify, CSPI reports that “organic” has no defined meaning for seafood.