Mark McAllister created this super summery recipe for Cuisine. Make it well in advance to make meal time easy. We have plated the salad here, but it is also great on a large platter in the middle of the table for all to share. Make a double batch of sauce and keep it in the fridge for later – it’s a great alternative to mayo or aioli.
This extract from Special Guest by Annabel Crabb & Wendy Sharpe shows how to host friends and family without stressing out.
Salmon is one of my favourite things to serve for a festive gathering – the rich flavours go a long way and it looks and tastes sensational. An extra bonus is that it can be served hot, warm or cold, making it very versatile.
I used to be nervous of pan-frying salmon, eschewing this method in favour of flash-roasting, but with this straightforward recipe the result is guaranteed crispy-skinned salmon packed with flavour, and the addition of smoky romesco and a light lemony salad rounds it off beautifully.