Denise says:

During Yom Tov one is always looking for a quick and easy salad that can be made in advance and served cold for when you return hungry from synagogue. It can either be served as a small starter or as a larger portion as the main course. Dress the salad just before serving so that the other salad ingredients remain crisp.
I have used a strong flavoured honey such as the Australian Eucalyptus honey as this gives a truly amazing rich toffee flavour to the salmon. The type of honey available on the shelves of the supermarkets is quite extensive. Their flavours varies depending on the season, the species of flower from which it is derived and when it is collected from the hive.
Honey can be liquid or thick but the liquid forms usually crystallises with age. To restore the honey from it crystallise stage, place in the microwave covered and melt for approximately 20 seconds!

Keep all ranges of honey in a dry cool place at room temperature.

Preparation Time:15 minutes
Cooking Time: 20 minutes
Serves: 6 people

Ingredients:

For the Salmon
850g fresh salmon
3 tablespoons olive oil
2 teaspoons honey
3 ripe nectarines – stoned removed
250g mixed salad leaves
2 bulbs of fennel
Salt and freshly ground black pepper
Garnish
3 tablespoons – fresh chives

Honey & Apple Dressing
6 tablespoons – olive oil
3 teaspoons – honey
1 apple – Core removed and roughly chopped
Zest and juice of 1 orange
1 teaspoon balsamic vinegar
Salt and freshly ground black pepper

Method

1) Pre-heat the oven to 200ºC/400ºF/ Gas mark 6.
2) Place the salmon in an ovenware dish. Season with salt and freshly ground black pepper. Mix together the olive oil, honey and 3 tablespoons of water and pour over the salmon. Cover and cook for 20 minutes. Remove from the dish and leave to cool on a separate plate.
3) Make the dressing by combining all the ingredients except the apple together. Set aside and refrigerate until ready to use. It will keep up to 3 days. Add the chopped apple just before serving.
4) Slice the nectarine into thick segments.
5) Remove the core of the fennel and slice in to long strips.

To serve the stylish way:
Line a serving plate with the mixed salad leaves. Add the sliced nectarine and chopped fennel. Place the cooled salmon on top and pour over the dressing and chopped chives. Serve immediately.
Tagged in: Apples, Low Fat, Mediterranean, Rosh Hashanah, Salads, Salmon, Shabbat