Thursday, February 9, 2012

A Month of Food Blogging (7 of 28) : Smoked fish and citrus salad



This salad is a nice tangy, smoky salad, perfect for the spring-like weather we're having today. I ate it almost constantly when I was pregnant.

Dinner salads are deeply underrated things. For starters, there's often no cook time involved, just chopping time. When there is cooking, it's often something fast. (For instance, skirt steak salad is a popular one at our house, but it takes less than 10 minutes to pan-sear skirt steak.) They're generally quite healthy, especially if you make your own dressing, as I've done here. This is often a meal in itself, but if you're a little bit hungrier, some bread and a bit of soup rounds it out nicely.

I usually don't have smoked salmon in the house (it's expensive, and I never go through it all before it goes bad). However, I find that smoked trout in a can has a lot of the same flavor, and will sit in your cupboard until you need it. It's also handy for bringing a smoky flavor to carbonaras, and tossing over rice bowls.



Smoked fish and citrus salad


Servings: 1
Time: 10 minutes
Planning Ahead: None
The Funny Stuff: Smoked trout or salmon
Virtues: Low carb, lots of veggies, high in vitamin C
Downsides: Not a low calorie salad, due to the olive oil, avocado and feta
Calories: 391

Ingredients
2 cups chopped lettuce
1 oz smoked trout or hot-smoked salmon
1/4 avocado, diced
1 oz feta
1/2 orange, diced
1/4 cup chopped bell pepper
1/2 tbsp orange juice concentrate
1 tbsp olive oil
1/2 tsp white wine vinegar


Directions
Chop the lettuce, bell pepper, and avocado. Chop the top off the orange, and then the sides, to remove the peel.


Slice it thinly, and then into cubes. (Ok, I know you know how to dice an orange, these are just gratuitous orange shots, because they made me salivate.)


Toss the veggies on top of the lettuce, and crumble the fish over.


Toss the dressing ingredients in a bowl, or a sealable container.


Whisk it or shake it until it forms a fine emulsion, such that the oil drops are barely visible.


Crumble the feta over the salad, and drizzle it with dressing.


I served it with warm baguette. The baby was napping, and sadly does not yet eat salad, but she got some avocado chunks after her nap as a snack.


Photo credits to Aleatha Parker-Wood.
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