Fishy Salads - Healthy AND Tasty

Salad Days - refreshingly fishy

Classic Salade Niçoise

This European classic is a colourful combination of  yummy goodness.

Here's how:

First, the dressing - to 100 ml of olive oil add 3 tbsp of Stokes Raspberry & Balsamic Dressing, 1 tbsp of Stokes Cider & Horseradish Mustard, 2 grated cloves of garlic, the juice of half a lemon; seasoned and whisked.

[TIP: I sometimes add a drop of orange juice to sweeten it if it's a little tart. More olive oil helps too.]

Now assemble either fresh tuna steaks, grilled, cubed and cooled. Or tuna tinned in spring water, drained and broken over green salad, sliced tomatoes, French beans (cooked and cooled), hard boiled eggs (quartered) and red onion (sliced).

To give it the authenticity of street cafes on the Promenade des Anglais in Nice, add fillets of anchovy and olives, then dress - deliciously.

Chilli Prawns & Mango

If you like refreshment from your salad, you will love the fresh juicy flavours here.

Here's how:

Using fresh prawns, first soak them in a simple marinade of orange juice, grated fresh ginger and a couple of good shakes of Stokes Sweet Chilli Sauce. This makes a sweet marinade with a zingy ginger and chilli kick.

Quickly fry the prawns in a little hot oil, adding the marinade to finish them, then set them aside to cool, keeping the juices to drizzle over the assembled salad.

Slice mango, red pepper and dice a red onion. Build your salad on green leaves and add the prawns. Into the cooled cooking liquor, whisk 2 or 3 tbsp of Stokes Mango & Orange Dressing and drizzle generously over the salad.

Grilled Salmon Salad

Using a couple of sauces and dressings, the simplicity of this salad is lifted to a taste sensation.

Here's how:

Soak your salmon steaks in Stokes Mango & Orange Dressing to let it take on its sweet fruits, gentle vinegar and peppery finish, then grill the fish. Set it aside to keep warm (but not hot).

For the dressing, grate half a cucumber, a garlic clove, 3 tbsp of natural yogurt and 2 tsp of Stokes Mint Sauce with a squeeze of juice from half a lime. Mix it well and chill.

Build a salad of rocket, watercress and sliced tomatoes around the lukewarm salmon and drizzle with the mint and cucumber dressing.

Clam & Chorizo Salad

Sweet, succulent clams with peppery chorizo and aioli mayonnaise. Delicious.

Here's how:

The velvet smooth aioli is provided by the simple joy that is Stokes Garlic Mayonnaise with a 'pretty' dusting of paprika. The salad is thin slices of apple and mango with crispy green leaves.

For the chorizo dressing, skin and dice a firm piece of chorizo and fry it gently in butter. Add a glug of smoky Stokes Chipotle Ketchup. Warm this through with the chorizo then stir in 3 or 4 tbsp of Stokes Raspberry & Balsamic Dressing. If it needs thinning out, stir in a drop of orange juice.

For the clams, soften 2 finely chopped shallots and a grated clove of garlic in oil or butter. Pop your washed clams in the pan with 250 ml of white wine. Put the lid on and steam the clams for 3 or 4 minutes. Assemble the salad and spoon over the chorizo dressing. 

[TIP: Reject any open clams before cooking and closed clams after cooking.]

Fabulous Flavour - spoon it, shake it, squeeze it

Order your Fabulous Flavour - here

More foodie thoughts for the week:

Father's Day - 
it's BBQ and beer time with these amazing beer marinades - here.









Something New - 
keeping the tastes of summer fresh - here.
 





 

Good Food is for Sharing - 
there's much to enjoy on Facebook & Twitter including our sizzling BBQ Steak video - here.

If good food makes you happy
...adding Stokes will make you smile ;)

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