Another yummy recipe from Jo Harding at Modern Food Stories

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CRISPY DEVILLED MACKEREL SALAD

Overview

Serves: 3

Difficulty: Easy

Overall Cooking: 15 minutes

Hands On: 15 minutes

INGREDIENTS:

  • 3 mackerel fillets

  • 2 tbsp extra virgin olive oil (plus a little for greasing)

  • 2 tbsp coconut aminos or 1 tbsp balsamic (I like Coconut Merchant Savoury Sauce)

  • good pinch of cracked black pepper

  • 140 g green beans, chopped

  • 80 g sugar snap peas, sliced

  • 90 g salad leaves of choice, washed and dried (I used watercress and mache)

  • 20 g fresh parsley, roughly chopped

  • 10 g fresh dill, roughly chopped

DRESSING

  • 2 tbsp extra virgin olive oil

  • 1/3 tsp dijon mustard

  • 1/2 tsp red wine vinegar

  • Good pinch of sea salt and cracked black pepper, to taste

METHOD

Make 4 small cuts in the skin of the mackerel fillets with a sharp knife. Rub over the olive oil, coconut aminos or balsamic and a good pinch of cracked black pepper on both sides. Place to one side whilst you prepare the salad and dressing.

Mix all the dressing ingredients together in a small bowl.

Place the green beans in pan of boiling water and heat on a medium heat for 3 minutes until el dente. Plunge into a bowl of ice cold water. (This keeps them nice and green and crunchy.) Drain.

Toss the salad with the green beans, sugar snap peas and herbs.

Heat a little oil in a non stick frying pan. Add the mackerel fillets skin side down and fry over a medium heat for about 3 minutes until crisp. Flip and fry for another 1 - 2 minutes until cooked through, or to your liking.

Serve the mackerel fillets on top of the salad and drizzle with dressing.