Spring is here folks, there is no denying it now. The air is warmer, the days are longer and everything around me says a new season is upon us. I love the new seasons produce appearing in my vegetable garden. Ripe, delicious strawberries, fresh and crisp fennel bulbs, lovely fresh rocket and lettuce.
The only drawback of this new found good weather that we are having is I realise there is quite a bit to do in the garden to get is up to scratch, ready for spring planting and summer eating. There are garden beds to be dug up, mulching and composting , weeding and pruning galore. I can't say I mind though because spring is my absolute favourite season of the year.
We have a wattle plant in our back yard and it has just finished flowering. Wattle flowers are a great indication that spring is here. I love the bright, cheery yellow buds covering the whole bush. I couldn't resist cutting a big bunch of leavers and putting them in a vase to display.
To celebrate this new season that is upon us I was inspired to make a fresh, crisp and delicious salad that yells "SPRING"! I gave myself six ingredients to make it with so anyone at home can whip it up in a flash. It's tasty, crisp, delicious and oh so fresh and I could eat this every day of the week.
If this salad doesn't scream spring then I don't know what will. It looks a little fancy and tastes a little fancy but it doesn't mean it takes a lot of time to make. That's the kind of cooking I like to do especially when I have so much to do in my garden. It would make a great entree or main at your next spring or summer dinner party.
Salmon with Apple Slaw & White Wine Jelly
Serves 4
Ingredients:
400g Fresh Atlantic Salmon, skin off, cut into 100g portions
1 Litre Chicken Stock
Zest of 1 Lemon, peeled into strips
3 x cloves Garlic, crushed
2 x Bay leaves
3-4 Sprigs Thyme
8 x Peppercorns
4 x Granny Smith Apples, cut into matchstick sized pieces
Lemon Juice
4 Tbsp Fennel Fronds (Top of fennel bulb – Dill can be substituted)
400ml Sweet White Wine
2 Tbsp Gelatine
4 Tbsp Walnuts or Pecans, toasted
2 Cups Rocket
Method:
In a saucepan add white wine and bring to the boil. Take off heat and add the gelatine, stir until dissolved. Place into a straight sided pan, the liquid should be about 1 centimetre deep. Place in the fridge to set for 1 – 2 hours. Remove from the tin and cut into even sized cubes. Set aside.
In another saucepan place stock, lemon zest, garlic, bay leaves, thyme & peppercorns. Bring to the boil and simmer for 5 minutes to let the flavours infuse. Place the salmon pieces in the stock and simmer for 6 minutes or until cooked through. Remove fish from the pan and cool on a plate.
Cut and peel apples and finely slice into matchstick size pieces, alternatively you can use a mandolin to shred finely. Place in a bowl and add lemon juice over the apple to stop from going brown. Finely chop fennel fronds and add to apple mixture along with roughly chopped walnuts. Gently toss.
Place half cup of rocket onto each plate. Place even amounts of apple mixture on top. Add salmon which has been gently flaked on top. Scatter white wine jelly cubes around the plate and garnish with fennel fronds.
Don't forget to enter the Paloma Le Sage Giveaway. Entries close on thursday the 8th September and the winner will be announced on Friday 9th September.
Happy spring everyone....
