Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Roast salmon with lemon ricotta and warm chargrilled chicory salad
This winning salmon dish is made with only six ingredients. If you fancy a change, swap out the salmon for griddled chicken breast
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Ready in 20 minutes
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Cooking time 15 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- ½ tbsp olive oil
- 4 salmon fillets
- 175g ricotta
- 2 lemons, juiced and zested
- 2 heads of chicory, halved lengthways
- 2 heads of radicchio, halved lengthways
- 1 tbsp extra virgin olive oil
Method
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1
Preheat the oven to 200°C/gas mark 6. Heat the olive oil in a oven-proof frying pan and fry the salmon fillets skin side down for 1-2 minutes until the skin starts to crisp. Use a pair of tongs to turn the fillets skin side up, then transfer to the oven for 12 minutes.
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2
Meanwhile, mix the ricotta with the juice and zest of 1 lemon. Season and set aside.
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3
Toss the chicory and radicchio with the juice of the remaining lemon. Heat a griddle pan over a high heat. Chargrill the chicory and radicchio for a couple of minutes each side until you have nice griddle marks, then transfer to a bowl. Toss with the extra virgin olive oil and season.
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4
Divide the ricotta between four serving plates and, using the back of a spoon, swipe it across the plate, so the ricotta acts as a base for the salmon. Top the ricotta with the salmon and serve with leaves on the side.
