Swiss Chard, Salmon, Turmeric and Fresh Lovage Warm Salad with Acini DE Pepe Pasta
"Oh my, this Swiss chard, salmon and fresh lovage warm salad is absolutely divine. It is packed with beautiful seasonal ingredients, some even grown in own garden. Truly flavoursome too! This quick Swiss chard, Salmon and acini de pepe pasta warm salad gets a proper lift with the added fresh herbs (from own garden) like lovage, dill and parsley. A delicious colourful and so vibrant lunch or dinner. I hope you will enjoy eating this colourful swiss chard, salmon and fresh lovage warm salad as much as we do."
NotesThe lovage might not be the easiest to find although I saw recently some supermarkets like Waitrose selling it.
Any herbs will do in this vibrant salad even if you are to just stick to the fresh parsley (flat leaf one) and the dill , simply beautiful.
Other fresh herbs that could be added here that would work very well with this warm salad are lemon thyme, thyme, rosemary, or rosemary flowers, taragon or even oregano.
I made a similar salad a few days back with fresh basil, mozzarella and rosemary flowers - it was gorgeoulicious!
You could add more salt if your stock contains no salt at all, so when adding the stock add 1/4 tsp of sea salt too.
Serves4 People
Preparation Time5 min
Cooking Time25 min
Ingredients
- 500 ml vegetable stock
- 400 g salmon cut into 4 fillets
- 240 g pasta I have used acini de pepe - giant couscous works too
- 150 g Swiss chard with stalks chopped into strips
- 1 medium red onion
- 1 tbsp olive oil
- 2 cloves garlic
- 1 tsp fresh turmeric grated
- 1/2 tsp sea salt * see recipe notes
- 1/4 tsp umami salt
Instruction
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Season the salmon with a little salt and pepper and set aside.
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Meanwhile wash, chop and prepare the ingredients that need preparing, onion, garlic, chard and wash the herbs - do not chop the herbs till the end.
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Heat the olive oil in a larger and deeper pan over medium high heat. Place the salmon skin side down and cook for about 4-5 minutes on each side until the salmon is nicely cooked through.
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Remove the salmon from the pan and place on a warm plate placing another warm deep plate over. Foil will also do.
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Add the julienned onion in the pan where the salmon was and cook for 2 min stirring occasionally. Add the garlic, stir for another minute and add the pasta and toast it for 90 seconds stirring every 20-30 seconds.
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Add the stock and bring it to a boil. Lover the heat and cook (covered) for 7-8 minutes. No need to stir.
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Stir the pasta, add a drizzle of water if too dry but remember this has to be dry as it’s nice with no juices left. Add the turmeric, chard followed by the julienned pepper (if chose to put in- I did). Cook for 2 more minutes or more if you wish but I like my veggies slightly crispy and only just about wilted.
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Remove from the heat and mix in the freshly chopped herbs, squeeze the juice from one lemon, season well with the umami salt give it another good old mix.
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Bring on the salmon, sprinkle the pomegranate seeds all over, add a drizzle of olive oil even if you prefer and a few slices of chilli if fancy and serve. Soo good and totally taste buds blowing!! ?