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!
Ingredients
For the salmon
- 300²µ/10½´Ç³ú salmon, skinÌýon
- 1 tsp Dijon mustardÌý
- 1 tbsp mayonnaiseÌý
- 3 spring onions, chopped
- ½ lemon, juice only
- dash olive oil
- salt and freshly ground black pepper
For the soup
- dash olive oil, plus extra for drizzling
- 1 potato, diced, skin on (or a few small salad potatoes)
- ½ Cos lettuce (or otherÌýlettuce), shredded
- 1 garlic clove, slicedÌý
- pinch chilli flakesÌý
- 300ml/10fl oz vegetable stockÌý
For the pesto
- 1 leftover salad bag rocket, watercress and spinach mixÌý
- 50²µ/1¾´Ç³ú Parmesan or other hard cheese, grated
- 1 tsp Dijon mustard
- 1 tbsp red wine vinegarÌý
- 4 tbsp olive oil, to taste
- 25g/1oz pine nutsÌý
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.ÌýSeason with salt and freshly ground black pepper. Using your hands, form into eight small patties.Ìý
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.
ÌýMeanwhile, 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.
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.
