Honey Salmon Endive Salad Recipe

This Honey Glazed Salmon & Endive Salad is actually inspired by a cafe I used to love in JLT, Dubai – Fraiche. Now, I say used to love them not because it doesn’t exist anymore, but they changed format. They now only cater for delivery and have closed down the actual cafe – so it’s basically a delivery only kitchen.

I do still order from them from time to time, but I am really making a conscientious effort to cook when I’m at home. I find the direction that food delivery is taking super interesting. And also saddening. I have been the queen of the takeaway for too long and it’s really not done me any good. I know there are a lot of great places popping up to cater for honest clean and healthy food, but regardless, it’s still harder to know what you are eating unless you make it yourself. Plus you end up ordering when you are hungry and then you are far more susceptible to ordering junk.

I think in 10 years from now we will be in a position where home cooking is virtually nonexistent in a lot of homes…. I also hope that the convenience of ordering to the home does not mean that other great coffee shops and restaurants go in the same direction as Fraiche – it’s not the same when you order it as a takeaway as being in the actual environment when the food has traveled only seconds from kitchen to table.

Honey Salmon Salad Endives

Anyway, rant over. On to the food. This was previously one of my favourite lunch time dishes. Salmon baked in honey served on a bed of endives (or chicory, but I don’t want to open up that debate). The slight bitterness of the endives goes so beautifully with the sweetness of the honey salmon. Tender new potatoes are also tossed in and the salad is combined in a lemon oil dressing – yum!

In Fraiche they used (from what I remember) a mixture of green and red endives which gave it a great colour. i couldn’t find any red endive so I added in some radish and shredded Lollo Rossa (red lettuce) which worked really well and gave an extra pop of colour (the first taste is with the eyes!)

This is a great dish for lunch but you could even have it for dinner since it is fairly substantial and has a good combination of protein and carbs. You can prep it a couple of days in advance – just dress it when you are ready to eat. Perfect for taking to work!

Mandoline Slicer – With Cut Resistant Gloves

Mandoline Slicer with Cut-Resistant Gloves – Cut like a pro in minutes (and save your fingers!).

Joseph Joseph Citrus Zester

Make the most of your zest with this zest grater, it comes with its own mini blade wiper to catch all remaining zest left in the back of the blade.

GoEat Salad Box

Joseph Joseph salad box with dressing container

Honey Glazed Salmon & Endive Salad

Recipe by carolineCourse: LunchCuisine: SaladDifficulty: Easy
Servings

1

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

400

kcal

Honey Glazed Salmon Endive Salad – sweet honey baked salmon combines perfectly with slightly bitter endives, radishes and red lettuce. Combined with a zesty lemon oil dressing. Yum!

Ingredients

  • 100g small salmon fillet

  • 1 tbsp runny honey

  • 1 tsp olive oil

  • 100g small new potatoes

  • 1 small endive head

  • 1 small handful of lollo rossa lettuce

  • 30g radishes (around 2-3 medium radishes)

  • For the dressing
  • 1 tbsp olive oil

  • juice & zest of 1/2 small lemon

Directions

  • Preheat the oven to 100C / 400F
  • Cut the salmon into bite sized squares. Mix the honey and olive oil together and toss the salmon chunks through the mixture. Spread the 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. See note 1
  • Finely chop the radish. Use a mandolin 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.
  • Mix together the dressing by combining the lemon juice and lemon zest.
  • Toss all the ingredients in the bowl in the dressing. See note 2. Pile onto a plate and then dot the salmon chunks on top. Enjoy!

Notes

  • You can alternatively eat the salad warm with the potatoes still hot – simply omit the cold water and add straight to the salad.
  • If you aren’t going to serve the salad immediately then don’t dress until you are ready to eat and store in the fridge.

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