When I was pregnant with Evelynne, and for a few months afterwards, my iron levels were very low and I couldn’t tolerate the effect of iron tablets so I had to triple the iron in my diet. Paul made me this salad at least 3 times a week for about a month and my iron levels improved greatly. You might not think of putting strawberries and salmon together but they compliment each other brilliantly against the tang of the balsamic dressing. I add feta cheese but you can leave it out if you’re dairy-free.
Serves 2 Adults & 2 Kids
350g salmon (approx. 3 fillets)
to cook the salmon: 25g butter, 1 tbsp olive oil, salt
for the dressing
100ml olive oil
2 tbsp honey
3 tbsp balsamic
1/2 tsp salt
1/2 tsp black pepper
1 finely chopped garlic clove
2 tsps dijon mustard
- Make the dressing by putting the olive oil, balsamic vinegar, Dijon mustard, honey, salt, pepper and finely chopped garlic into a jar and shake very vigorously to combine.
- Cut the strawberries into rounds, discarding the tops. Tip the spinach into a large bowl then add the strawberries. Do not add the dressing yet.
- If you want crispy salmon skin use a very sharp knife to scrape the scales off then wipe down the fillets with kitchen towel. Grind salt over the salmon skin.
- Put the butter and 1 tbsp olive oil into a large skillet on a medium high heat. Once the fat is hot put the fillets in, skin down, and press down on the fillets then do not move them for 5 minutes.
- Carefully lift one of the fillets to see if the skin has become brown and crispy. If it has, turn off the heat then carefully turn each of the fillets and put the pan on a cool part of your stove top while you give the dressing another shake then drizzle over the spinach and strawberries.
- Arrange the salad on a serving platter or bowl then cut the salmon into pieces and arrange on top of the leaves and strawberries. If using feta, sprinkle over the salad. Finish with balsamic glaze if you have it (it’s easy to make, put 200ml of balsamic in a milk pan on a medium high heat and reduce by half).