MenuMenu

  1. Home
  2. matt tebbutt recipes
  3. Salmon meatball soup with salad bag pesto, potato and lettuce

Salmon meatball soup with salad bag pesto, potato and lettuce

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the salmon

  • 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

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 other lettuce), shredded
  • 1 garlic clove, sliced
  • pinch chilli flakes
  • 300ml/10fl oz vegetable stock

For the pesto

  • 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

  1. Remove the skin from the salmon and set aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6.  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.

  7. 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.

scroll to top