Fish, Flesh, and Fruit Salad

Fish, flesh, and fruit salad

Fish, flesh, and fruit salad

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

Ingredients

  • 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

Method

  • 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.

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