Devilled Mackerel Salad
Servings Prep Time
3 15 minutes
Cook Time
15 minutes
Servings Prep Time
3 15 minutes
Cook Time
15 minutes
  • 3 mackerel fillets
  • 2tbsp extra virgin olive oil (plus a little for greasing)
  • 2 tbsp coconut aminos or 1 tbsp balsamic(I like Coconut Merchant Savoury Sauce)
  • good pinchof cracked black pepper
  • 140g green beans, chopped
  • 80g sugar snap peas, sliced
  • 90g salad leaves of choice, washed and dried(I used watercress and mache)
  • 20g fresh parsley, roughly chopped
  • 10g fresh dill, roughly chopped
  • 2tbsp extra virgin olive oil
  • 1/3tsp dijon mustard
  • 1/2tsp red wine vinegar
  • Good pinch of sea salt and cracked black pepper, to taste
  1. 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.
  2. Mix all the dressing ingredients together in a small bowl.
  3. 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.
  4. Toss the salad with the green beans, sugar snap peas and herbs.
  5. 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.
  6. Serve the mackerel fillets on top of the salad and drizzle with dressing.