The Pioneer Woman Tasty Kitchen
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Honey Glazed Salmon & Endive Salad

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Level: Easy

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Description

Sweet honey baked salmon combines perfectly with slightly bitter endives, radishes and red lettuce. Combined with a zesty lemon oil dressing. Yum!

Ingredients

  • 3-⅝ ounces, weight Skinless Salmon Fillet
  • 1 Tablespoon Runny Honey
  • 1 teaspoon Olive Oil
  • 3-⅝ ounces, weight Small New Potatoes
  • 1 ounces, weight Radishes
  • 1 bunch (small) Lollo Rossa, Or Other Red Lettuce
  • 1 head Endive, Small
  • FOR THE DRESSING:
  • 1 Tablespoon Olive Oil
  • ½ whole Lemon, Juice And Zest

Preparation

Preheat oven to 100ºC (400ºF).

Cut salmon into bite-sized squares. Mix honey and olive oil together and toss salmon chunks in the mixture. Spread salmon chunks across a baking tray and place in the middle of the oven for 10–12 minutes.

Halve the new potatoes and add to a pan of cold salted water. Bring to the boil and then cook for around 10 minutes, until they are tender and easily pierced with a fork but not falling apart. Once cooked, plunge into a bowl of cold water to cool quickly.

Finely chop the radish. Use a mandoline slicer if you have one (3mm is a good size). Slice the lollo rossa very thinly. Slice the endive head into half and then crosswise into 1-inch pieces. Mix the lollo rossa, radish, endives and the cooled potato halves into a bowl.

Prepare the dressing by combining the lemon juice and lemon zest with the olive oil. Toss all the ingredients in the bowl in the dressing. Pile onto a plate and then dot the salmon chunks on top. Enjoy!

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