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    Recipes — green salad

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    Gressingham Duck Fillet Salad with Pomegranates and a Saffron Mayonnaise Dressing

    Enjoy as a wonderful starter for a special meal or on its own for a light lunch. ( Serves 2 )

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 8 minutes
        •    Yield: Serves 2

    Ingredients

        •   1 Gressingham duck breast ( skin removed )
        •   125 g mixed leaves
        •   4 cherry tomatoes ( cut in half )
        •   Seeds of half a pomegranate
        •   2 tablespoons olive oil
        •   Salt and pepper

    For the Dressing:

        •   1/2 teaspoon saffron threads
        •   1 tablespoon water
        •   3 tablespoons stokes mayonnaise
        •   2 teaspoons lemon juice
        •   1 clove garlic ( peeled and finely diced )

    Method

    1. Place the saffron threads in a medium size bowl. Boil the kettle and pour approx a table spoon of the hot water over the saffron. Set aside and allow saffron to infuse for 10 mins. In a separate bowl whisk together the lemon, mayonnaise and the garlic. Slowly whisk in the saffron water until blended. Set aside.
    2. Take the duck breast fillet and with a sharp knife carefully cut the fillet in half horizontally so that you have 2 flat fillets. Rub a little oil on both sides of each fillet. Place a frying pan onto a high heat and add 1 tablespoon of olive oil. When the pan starts to smoke carefully place the duck fillets in and season lightly with salt. Cook for 4 minute and with tongs turn the fillets over, lightly season and cook for another 4 minutes . Remove the pan from the heat and leave in a warm place while you assemble the salad.
    3. Place the mixed leaves and the pomegranates into a bowl with 1 table spoon oil . Mix together and then divide the salad onto 2 plates. Put the cherry tomato halves on to and around the salad
    4. Take the duck fillets and carve into 3 or 4 pieces and put on top of the leaves. Pour over any juices from the pan
    5. Take the saffron mayonnaise and with a dessert spoon heavily drizzle this over the duck fillets



    This great family recipe is thanks to Gressinghamduck Recipes at https://www.gressinghamduck.co.uk/recipes/gressingham-duck-fillet-salad-with-pomegranates-and-a-saffron-mayonnaise-dressing

     

    Avocado Salmon Salad

    This avocado salmon salad is a keeper! It is loaded with all of the best ingredients; crunchy cucumber, crisp lettuce and juicy pan seared salmon. The fresh lemon dill dressing is so easy and gives this salad amazing flavor.

    You really can’t go wrong with this list of ingredients. If you love salmon and avocados, I hope this becomes a new favorite for you!

    Prep Time

        •    Prep time: 22 minutes
        •    Cook time: 8 minutes
        •    Yield: Serves 4

    Ingredients

    For Salmon Salad:

        •  1 lb salmon filets, boneless, skinless Cut into 4 fillets
        • 
    1 tsp garlic salt
        • 
    1/8 tsp freshly ground black pepper
        • 
    1/2 Tbsp olive oil to sauté

    For Lemon Dill Salad Dressing:

        •  3 Tbsp lemon juice from 2 medium lemons
        • 
    3 Tbsp extra virgin olive oil
        • 
    1 tsp sea salt
        • 
    1/8 tsp black pepper
        • 
    2 Tbsp dill freshly chopped

    For Avocado Salmon Salad:

        •  1 romaine lettuce (1 medium head or 6 cups chopped)
        •  
    1/2 English cucumber sliced
        •  
    6 radishes thinly sliced
        •  
    1/2 small red onion (1/2 cup) thinly sliced
        •  
    2 avocados pitted, peeled and sliced

    Method

    1. In a small bowl, whisk together dressing ingredients: 3 Tbsp lemon juice, 2 Tbsp dill, 1 tsp sea salt and 1/8 tsp black pepper. Stir together and set aside.
    2. Season both sides of salmon filets with 1 tsp garlic salt and 1/8 tsp pepper, or season to taste.
    3. Heat 1/2 Tbsp oil in a large nonstick pan over medium heat. Once oil is hot, add salmon and cook 3-4 minutes per side or until golden and cooked through (cook time can vary depending on thickness of salmon filet). Remove salmon to a plate and spoon 1 teaspoon of the dressing over each filet. Set aside to cool to room temperature.
    4. Arrange salad ingredients in the salad bowl: 6 cups romaine lettuce, sliced english cucumber, sliced radishes, 1/2 cup thinly sliced red onion, and sliced avocados. Drizzle with remaining lemon dressing and toss to combine. Divide between 4 plates and top each plate with a salmon filet.

    Tips for serving and storing leftovers:
    If you prefer, you can break up the cooked salmon filet into bite-sized chunks and toss it with the salad. This salad tastes and serves best fresh. Since the romaine and cucumbers will begin to soften from the addition of salt in the dressing, I suggest not adding dressing until ready to serve.



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/avocado-salmon-salad-recipe/

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    Smoked Barramundi with Spring Vegetable Salad

    There is no better sign that spring has arrived than a meal brimming with colorful vegetables.

    Prep Time

        •    Prep time: 9 hours
        •    Cook time: 2-3 hours
        •    Yield: Serves 4

    Ingredients

    For Fish:

        •   1 1/2 pounds Barramundi fillets, skin on or off
        •  
    3/4 cups Brown sugar
        •  
    1/2 cup Kosher salt
        •  
    1 tbsp Onion powder
        •  
    1 tbsp Garlic powder
        •   3 Dried bay leaves, crushed
        •  
    2 quarts Water
        •   Apple, cherry or peach wood chips for smoking

    For Salad:

        •   1 Shallot, minced
        •  
    1 Lemon, juiced
        •  
    1/4 cup Extra virgin olive oil
        •   Salt and pepper to taste
        •  
    1 Medium carrot, scrubbed clean
        •  
    6 Large asparagus spears, tough ends trimmed
        •  
    1 Small beet, peeled
        •  
    2 Medium radishes
        •   1 cup Sugar snap peas, halved lengthwise
        •  
    2 cups Arugula
        •  
    1 Bunch chives, chopped into 1/2 inch pieces
        •  
    1 cup Loosely packed flat leaf parsley leaves, stems removed

    Method

    1. Place the Barramundi fillets in a large, deep casserole dish or container. Whisk together the brown sugar, salt, onion powder, garlic powder, bay leaves and water until the sugar and salt have fully dissolved. Pour the mixture over the fish, cover and refrigerate for 4 hours.
    2. Remove the fillets from the brine and rinse under cold water, then pat very dry. Place the fillets on a rack and refrigerate, uncovered, for about 3-4 hours until the flesh feels tacky.
    3. Prepare a smoker with the wood chips and lightly oil the racks. Place the fillets on the racks and smoke at about 200° F until the flesh reaches an internal temperature of 145° F (about two hours, give or take). Remove from the smoker and cool to room temperature.
    4. In a large salad bowl, whisk together the shallot, lemon juice and olive oil with salt and pepper. Use a vegetable peeler to shave the carrot and asparagus spears into long, thin strips. Use a mandolin slicer to shave the beet and radishes into paper thin rounds. Add the shaved vegetables to the bowl along with the sugar snap peas, arugula, chives and parsley. Toss everything to coat in the dressing, then arrange on a platter.
    5. Pull pieces of the smoked fish away from the skin and arrange on top of the salad. Serve immediately.

    NOTE: Use the freshest, most colorful spring vegetables that you can find. Look for different colored carrots, watermelon radishes, golden and chioggia beets.



    This great family recipe is thanks to The Better Fish at https://www.thebetterfish.com/recipe/smoked-barramundi-spring-vegetable-salad/

    Spring Spinach Salad

    The best salads usually result from a bit of experimenting with available veggies from the fridge. This salad was exactly that and even surpassed my expectations so much so that I decided to share it with Emma for her BBQ summer collection.

    This salad is so fresh and light and tastes like a bowl of health! It could blend in really well at any barbeque buffet with other salads due to its light and not overpowering flavor or could definitely be eaten alone with some grilled barbeque chicken skewers or a perfectly barbequed steak.

    Prep Time

        •    Prep time: 10 minutes
        •    Yield: Serves 2-4 (Double or triple up for a large BBQ)
        •    By: Maayan Schwartz of Your Outsourced Kitchen

    Ingredients

        •    Box of pre washed baby spinach approximately 140 grams or (6 cups)
        •    1 perfectly ripe avocado 
2 small fennel bulbs
        •    1 fresh and uncooked corn on the cob
        •    2 pieces of celery
        •    2 tbsps capers
        •    Large bunch of fresh dill (apx 1/3 cup)
        •    3 spring onions chopped
        •    Juice from one freshly squeezed lemon
        •    2 tbsps olive oil
        •    Pink Himalayan salt and black pepper
        •    Optional – a few tart dried cherries for garnis

    Method

    1. After you’ve’ washed all your veggies, fill up a nice size salad bowl with your spinach leaves.  Chop up the dill, spring onions and celery into very small fine pieces and place in the salad bowl with the spinach. Next, using a sharp knife with a serrated edge, carefully cut the fresh corn off the cob and put the corn kernels into the salad bowl with the other veggies.  Next, slice your fennel into very thin pieces and also cube your perfectly ripe avocado and add to the bowl.  Finally, toss in your capers, and mix it all up with some lemon juice, olive oil, salt and pepper and there you have it- your delicious Spring Spinach Salad.
    2. If you’re in the mood, you can always toss in some tart dried cherries for garnish. They add an unexpected tart sweetness that really blends well here.



    This recipe is with thanks to the author of Your Outsourced Kitchen Maayan Schwartz

     

    Broccoli Salad

    For this broccoli salad I use the blender with the bladefor chopping things finely to chop up the broccoli, onion and basil and if you want you can add mint. You can substitute cranberries for raisins if you want.

    Ingredients

    • 1-2 large head of broccoli, florets cut off (keep the stalks for a soup or to use next time you are making stock)
    • 1 fat stem of sprint onion, both green and white parts roughly chopped
    • 1 handful of parsley, mint and basil
    • 1 handful of pine nuts
    • 1 handful of dried cranberries or raisins
    • Zest and juice of 1 lemon
    • Some good quality olive oil
    • 1 ripe avocado (an optional, but highly recommended, extra).

    Method

    1. Everything is chopped up tiny and mixed together then add olive oil, lemon juice and avocado to bind it all together and make it moist as you like.


    Thanks to Photographer and sister in-law Laura Simonsen for this recipe.