Yesterday’s free time had already been promised to other projects, in particular some much needed computer maintenance.
I’d even pencilled in a soccer match on TV , on the assumption that the pointy-clicky technical stuff would go according to plan.
This meant that kitchen time was going to be in short supply. A salad seemed the obvious choice here.
Flicking through a cookbook, I spotted a nice looking recipe for a chicken, orange, and pomegranate salad.
“Yay!”, I said.
“Nay!”, said Mrs. Paleovirtus. “We had chicken yesterday!”
Oh. I hadn’t thought of that. Thinking on my feet, I suggested substituting smoked salmon and prosciutto for the chicken.
Thankfully this met with her approval, so off I scuttled to the supermarket during a window of opportunity, while my laptop was busy wiping its hard disk clean and doing a fresh system install, and the dishwasher was occupied with its own particular brand of tidying up.
For a last second re-jig, this salad turned out rather well, and apart from being quite tasty it was put together in a few minutes tops, and with the time I had left I was still able to create a wee dessert – watch this space…
Fish, Flesh, and Fruit Salad
- 200g hot smoked salmon
- 80g prosciutto
- 65g baby spinach leaves
- 3 clementines
- 6 romaine salad leaves
- about 150g pomegranate seeds
- olive oil
- the juice of 1 lemon
- ½ a bunch of chives, very finely chopped
- freshly ground black pepper
- Peel the skin off the smoked salmon. Flake the fish into a large mixing bowl.
- Tear each slice of prosciutto into pieces. Add to the mixing bowl.
- Peel and segment the clementines. Add to the mixing bowl.
- Roll the romaine salad leaves up into a cigar like shape, and then thinly slice. Add to the mixing bowl.
- Add the baby spinach leaves, pomegranate seeds, and chives to the mixing bowl. Season the bowl with freshly ground black pepper to taste.
- With your fingers, gently mix the salad.
- Place a generous helping of the salad on each plate. Dress with olive oil, and a little fresh lemon juice. As the salad itself is quite fatty due to the salmon and the prosciutto, go easy with the olive oil.