Mediterranean grilled salmon with an almond butter shell salad
Simply refined is what I was going for with this recipe, and it’s a success. The dressing is creamy and lemony which is a nice change from the classic mayo-filled pasta salad we’re all used to, and that I can no longer eat.
Salmon and salad go together like Pb&J, but you can always cook either one on their one as well.
- Serves4 - 6
- Prep time20 mins
- Cook time18 - 20 mins
- FreezingFreezes well
- 1 salmon filet (1 kg) with the skin
- Olive oil (I use the La Belle Excuse), to serve
- 2 1/2 cups of shell pasta
- 1 bunch of asparagus, cleaned and chopped into 2 cm pieces
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of the La Belle Excuse) lemon white balsamic vinegar
- 3 tablespoons of almond butter
- 2 tablespoons of olive oil (I use the La Belle Excuse)
- Salt & pepper, as preferred
- 1 teaspoon dried oregano
- 1 teaspoon of ground fennel seeds
- 1 teaspoon of ground mustard
- 2 teaspoons of sugar
- 1 lemon’s zest
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- Bring a large pot of salted water to a boil, then cook the pasta following the instructions on the box. Two minutes before they are done, add the asparagus in and finish the timer. Strain and then rinse under cold water to cool them down. Transfer into a salad bowl.
- Whisk the dressing ingredients together in a small bowl, then pour onto the salad. Add the parsley, mix again then set aside.
- Preheat the barbecue to 400°F then grease the grill or preheat the oven to 400°F and place the rack at the centre of it.
- Combine all the seasoning ingredients in a bowl, then rub the salmon’s flesh with it.
- Grill the salmon for 18 to 20 minutes, skin on the grill and close the lid.
- Add the salmon to a well-oiled baking sheet and bake for 18 to 20 minutes.
- Drizzle some olive oil onto the salmon then serve with the pasta salad and asparagus
Tips & tricks
Cannot be frozen