FIRSTLY I would like to wish all the Keighley News readers a Happy New Year, I hope you all enjoyed yourselves over the festive period.

If you are anything like me I’m sure you all ate and drank to your heart’s content, thinking you would lose that extra notch on the belt in January!

Well I’m afraid it is now January and that beach body you want in the summer isn’t going to come looking for you, so I’m starting off this year’s recipes with a cracker of a salad.

I can hear you all groaning already, but this salad is filling and tasty, and to top it off you can make it as big as you want so it will even satisfy those of us that are still on the starting blocks.

Today we are making a baked Dijon crusted salmon salad with a basil vinaigrette.

The salmon will be crusted with Dijon, honey, breadcrumb and pecan, and sat upon a bed of avocado, baby spinach, rocket, carrot, beetroot, olive and tomato salad and drizzled with a basil vinaigrette. Yum Yum!

In this recipe we serve the salmon warm on top of the salad but you can easily cook the salmon beforehand and have it cold. That way it can be made in a matter of minutes rather than about 20.

If you’re not feeling up to a straight salad just yet you can easily add some garlic, onion and rosemary sautéed potatoes which would go down a treat on the cold wintry nights in front of the fire.

Simply peel, wash and chop some new potatoes, lightly fry in some olive oil with freshly cracked garlic, chopped onions and fresh rosemary, then transfer the pan to the oven and bake for 15 to 20 minutes until golden and crispy.

That kind of makes me want to add them to my recipe, but no, I’ll stay strong, summer body, summer body, summer body………

On to the shopping:

This recipe serves as many as you wish. Get enough salad for the family using your own judgement, don’t go overboard, salad has a way of multiplying when you prepare it. Add a piece of salmon per person, or two if they’re really hungry.

Ingredients for crusts of four salmon fillets

50g butter

3 tablespoons Dijon mustard

1½ tablespoons honey

4 tablespoons breadcrumbs

4 tablespoons finely chopped pecans

4 tablespoons chopped fresh parsley

Salt and pepper to taste

Fresh salmon fillets

Ingredients for salad


Baby spinach



Pickled beetroot

Marinated olives


Ingredients for vinaigrette

Small bunch fresh basil leaves

2 tablespoons crushed roasted garlic

1 tablespoon freshly grated parmesan

2 tablespoons balsamic vinegar

350ml extra virgin olive oil

• Missed a previous Amici recipe? Don’t worry, they can all be accessed via the website. Click What’s On at the top of the home page, Food &, Drink and La Dolce Vita. We have Nick’s recipes for authentic bolognese, lasagne, pizza, meatballs, ravioli and Spaghetti Mare e Monti