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Nevens' Recipes - 25th July - Salads

Crispy Shredded Chinese Duck Salad & Grilled Salmon with Avacado and Sundried Tomato Salad

It’s great that there is now authentic Chinese aromatic duck readily
available in all major supermarkets. It makes this salad quick and easy to
make, and the duck can be cooked a couple of hours ahead of time so that all
you have to do is toss all of the ingredients together just before you are
ready to serve.



Serves 4-6


1 whole aromatic duck (Silver Hill or similar)

1/2 head iceberg lettuce, core removed and shredded

1 firm ripe mango, peeled, stone removed and cut into julienne

4 spring onions, thinly sliced

50g (2oz) roasted cashew nuts, roughly chopped

good handful fresh coriander leaves

120ml (4fl oz) sunflower oil

4 tbsp rice wine vinegar

2 tbsp hoisin sauce

1 tsp caster sugar

1 tbsp finely minced ginger root

1 garlic clove, crushed

1/2 tsp toasted sesame oil

salt and freshly ground black pepper



1 Preheat the oven to 200C (400F), Gas mark 6. Remove the packaging from the
duck and place on a rack over a roasting tin. Roast for 1 1/2 hours or
according to packet instructions until the skin is crisp and the duck is
completely heated through. Remove from the oven and leave to rest for 20
minutes.


2 Carve the meat from the duck and cut into bite-sized pieces, discarding
the bones and any excessively fatty pieces of skin. Place in a large bowl
with the lettuce, mango, spring onions, cashew nuts and coriander.


3 To make the dressing, place the sunflower oil in a small bowl with the
vinegar and hoisin sauce. Whisk until blended, then stir in the sugar,
ginger, garlic and sesame oil. Season to taste.


4 Use the dressing to lightly dress the duck salad, tossing gently until
evenly combined. Arrange on plates and serve the remaining dressing in a
small jug so that your guests can help themselves.


Grilled Salmon with Avocado and Sun-dried Tomato Dressing and Rocket Salad


Well-produced organic salmon is perfect to use for this dish and as it is
farmed in colder waters it has a firmer flesh. Salmon tastes far better is
eaten slightly underdone than overcooked, and is using in this recipe should
be served warm and not hot.


Serves 6



6 x 175g (6oz) skinless salmon fillets, pin bones removed

olive oil, for brushing

juice of 1/2 lemon

3 ripe avocadoes

25g (1oz) wild rocket

FOR THE DRESSING

12 semi sun-dried tomatoes in oil, drained and roughly chopped

200ml (7fl oz) olive oil

1 tsp fresh lemon juice

pinch of chilli powder

3 fresh basil leaves

salt and freshly ground black pepper



1 To make the dressing, place the sun-dried tomatoes in a food processor
with the olive oil, lemon juice, chilli powder and basil leaves. Blend
together for about 1 minute or until you have achieved a fairly smooth
texture. Season to taste and transfer to a jug.



2 Cut each the salmon fillet into three pieces. Heat a griddle pan until
smoking hot.  Season the salmon pieces and brush each one with a little
olive oil, then place in griddle pan. Reduce the heat and cook for 3-4
minutes on each side until just cooked through and golden brown. Remove from
the heat and sprinkle over the lemon juice.



3 To serve, cut each avocado in half and remove the stone, then carefully
peel away the skin. Drizzle a little of the dressing into the centre of each
plate and place a fanned out avocado half in the centre. Arrange three
pieces of the salmon around the edge of each plate. Scatter around the
rocket and drizzle over a little more of the dressing.

 

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