Salmon meatball soup with salad bag pesto recipe
Salmon meatball soup with salad bag pesto, potato and lettuce Diced salmon makes delicious meatballs for soup made with leftover Cos lettuce and a bag of salad whizzed into pesto. Magic! 300g/10½oz salmon, skin on1 tsp Dijon mustard 1 tbsp mayonnaise 3 spring onions, chopped½ lemon, juice onlydash olive oilsalt and freshly ground black pepper 300g/10½oz salmon, skin on 1 tsp Dijon mustard 1 tbsp mayonnaise 3 spring onions, chopped ½ lemon, juice only dash olive oil salt and freshly ground black pepper dash olive oil, plus extra for drizzling1 potato, diced, skin on (or a few small salad potatoes)½ Cos lettuce (or other lettuce), shredded1 garlic clove, sliced pinch chilli flakes 300ml/10fl oz vegetable stock dash olive oil, plus extra for drizzling 1 potato, diced, skin on (or a few small salad potatoes) ½ Cos lettuce (or other lettuce), shredded 1 garlic clove, sliced pinch chilli flakes 300ml/10fl oz vegetable stock 1 leftover salad bag rocket, watercress and spinach mix 50g/1¾oz Parmesan or other hard cheese, grated1 tsp Dijon mustard1 tbsp red wine vinegar 4 tbsp olive oil, to taste25g/1oz pine nuts 1 leftover salad bag rocket, watercress and spinach mix 50g/1¾oz Parmesan or other hard cheese, grated 1 tsp Dijon mustard 1 tbsp red wine vinegar 4 tbsp olive oil, to taste 25g/1oz pine nuts Method Remove the skin from the salmon and set aside.To make the salmon meatball soup, dice half of the salmon and mix it in a bowl with the mustard, mayonnaise, chopped spring onions and lemon juice.Using a food processor or blender, blend the other half of the salmon into a paste and stir it into the chopped salmon mix. Season with salt and freshly ground black pepper. Using your hands, form into eight small patties. Place the salmon skin in the air fryer for 2 minutes, then add the salmon patties for a further 4–5 minutes. If using a frying pan, add the oil, once hot add the skin for 2 minutes and then add the salmon patties and cook for 1–2 minutes on each side. Once cooked set asdie and keep warm.For the potato and lettuce, heat a small amount of olive oil in a pan over high heat and fry the potatoes for a few minutes until soft. Add the shredded lettuce, garlic and chilli flakes. Meanwhile, make the pesto by blending all the ingredients together to form a smooth paste. Taste and season with salt and freshly ground black pepper.Serve by piling the lettuce and potatoes into serving bowls. Add four salmon patties and pour over the hot stock. Spoon over the fresh pesto, a drizzle of olive oil and the crispy salmon skin. Remove the skin from the salmon and set aside. Remove the skin from the salmon and set aside. To make the salmon meatball soup, dice half of the salmon and mix it in a bowl with the mustard, mayonnaise, chopped spring onions and lemon juice. To make the salmon meatball soup, dice half of the salmon and mix it in a bowl with the mustard, mayonnaise, chopped spring onions and lemon juice. Using a food processor or blender, blend the other half of the salmon into a paste and stir it into the chopped salmon mix. Season with salt and freshly ground black pepper. Using your hands, form into eight small patties. Using a food processor or blender, blend the other half of the salmon into a paste and stir it into the chopped salmon mix. Season with salt and freshly ground black pepper. Using your hands, form into eight small patties. Place the salmon skin in the air fryer for 2 minutes, then add the salmon patties for a further 4–5 minutes. If using a frying pan, add the oil, once hot add the skin for 2 minutes and then add the salmon patties and cook for 1–2 minutes on each side. Once cooked set asdie and keep warm. Place the salmon skin in the air fryer for 2 minutes, then add the salmon patties for a further 4–5 minutes. If using a frying pan, add the oil, once hot add the skin for 2 minutes and then add the salmon patties and cook for 1–2 minutes on each side. Once cooked set asdie and keep warm. For the potato and lettuce, heat a small amount of olive oil in a pan over high heat and fry the potatoes for a few minutes until soft. Add the shredded lettuce, garlic and chilli flakes. For the potato and lettuce, heat a small amount of olive oil in a pan over high heat and fry the potatoes for a few minutes until soft. Add the shredded lettuce, garlic and chilli flakes. Meanwhile, make the pesto by blending all the ingredients together to form a smooth paste. Taste and season with salt and freshly ground black pepper. Meanwhile, make the pesto by blending all the ingredients together to form a smooth paste. Taste and season with salt and freshly ground black pepper. Serve by piling the lettuce and potatoes into serving bowls. Add four salmon patties and pour over the hot stock. Spoon over the fresh pesto, a drizzle of olive oil and the crispy salmon skin. Serve by piling the lettuce and potatoes into serving bowls. Add four salmon patties and pour over the hot stock. Spoon over the fresh pesto, a drizzle of olive oil and the crispy salmon skin. Recipe tips Any leftover pesto can be stored in a jar in the fridge to be enjoyed with another dish, and should be eaten within a few days.