Salmon, Blue Mussel & Pink Grapefruit Salad with Tarragon

In the depth of winter, we enter a mode of semi hibernation, retreating from the land in favour of shelter and warmth. At this time, it is comforting to slip into a pattern of comfort foods, rich in starch and fats to fuel our furnace.

But life is a balance: For every yin there must be a yang. These foods need a counterpart, one of vitamins, omega oils and fresh acidity, both have their place.

This winter salad makes use of preservation, tinned fish is a powerhouse of nutrients, not to be side-lined. Winter citrus in the guise of pink grapefruit is a rich source of vitamin c to help support immunity and counter fatigue.

Never underestimate the health benefits of tinned fish…

An easy midweek meal that ticks all the nutrition and flavour boxes…

The glistening light in the depths of winter..

winter salad, tinned fish, healthy recipes, pescatarian, healthy fats, high protein, salad recipes, midweek meals

Yield: 4

Author: Suze Morrison

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Salmon, Blue Mussel & Pink Grapefruit Salad with Tarragon

Prep time: 20 MinTotal time: 20 Min

In the depth of winter, we enter a mode of semi hibernation, retreating from the land in favour of shelter and warmth. At this time, it is comforting to slip into a pattern of comfort foods, rich in starch and fats to fuel our furnace.But life is a balance: For every yin there must be a yang. These foods need a counterpart, one of vitamins, omega oils and fresh acidity, both have their place.This winter salad makes use of preservation, tinned fish is a powerhouse of nutrients, not to be side-lined. Winter citrus in the guise of pink grapefruit is a rich source of vitamin c to help support immunity and counter fatigue.

Ingredients

For the Dressing

• 3tbsp Extra Virgin Olive Oil
• 1tbsp Cider Vinegar
• 1tbsp Pink Grapefruit Juice
• 1tbsp Raw Honey
• 1tsp Dijon Mustard
• Pinch Salt

For the Salad

• 2 Pink Grapefruit, peeled and sliced into rounds and segments (retain any juice)
• 2 Blush Pears, sliced.
• 1 Tin Norwegian Blue Mussels, drained.
• 1 Tin Norwegian Salmon, drained.
• 100g Mixed Herb Salad Leaves
• 1 Cucumber, ribbons
• ½ Red Onion, sliced
• 100g Ricotta
• 20g Tarragon, chopped.
• 50g Pistachios, chopped.
• Crusty Wholegrain Bread to serve.

Instructions

1. Begin with the dressing, add all ingredients to a bowl and whisk to emulsify. Add 1 tbsp chopped tarragon, taste and adjust the seasoning to your liking. Set aside for the flavours to develop.
2. Mix the pears with a little of the grapefruit juice to prevent them from browning. Flake the salmon and separate the mussels.
3. Rub a little of the dressing around the base and sides of your serving bowl. Arrange the grapefruit, salad leaves, cucumber, pears, onion and tarragon and drizzle with 1 tbsp of dressing. Add the salmon, mussels and blobs of ricotta and drizzle with a little more dressing.
4. Sprinkle with chopped pistachios before serving with extra dressing on the side. This is perfect piled onto crusty wholegrain bread.

https://gourmetglow.co.uk/recipes/salmon-blue-mussel-pink-grapefruit-salad

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