This beautiful salmon salad was another terrific concoction I worked up in 15 minutes when I was home late from work. Luckily, I’d done a big food shop prior to getting back and had a mixture of ingredients that I’d popped into my trolley with no real idea of what I’d do with it all. Thankfully, every single ingredient in this dish blended together really well and I enjoyed every bite, so much so, I had to share it.
There’s a nice mix of sweetness, crunch and creaminess in this bowl thanks to a generous helping of babycorn, pepper, cashew nuts and avocado. Finished off with a hint of balsamic and runny honey, this is a really satisfying, protein packed dinner that you’ll want to make again and again.
Ingredients
- Salmon fillet
- 1 ripe avocado
- 1 red pepper
- Mange tout
- Baby corn
- Lettuce
- Spinach
- Lemon juice
- Handful cashew nuts
- Dried parsley
- 1tbsp balsamic vinegar
- 1tbsp olive oil
- 1tbsp honey
- Salt
- Pepper
- Pre heat the oven to 190 degrees Celsius. Slice the skin off the salmon fillet and season with salt, pepper, lemon juice and parsley. Place in the oven on a baking tray for 10-15 minutes depending on how rare you like the fish
- Heat some olive oil in a pan and fry the mangetout and baby corn for 5-6 minutes until soft
- On a plate, mix up the lettuce and spinach
- Chop up the pepper into slices and scoop out the avocado and place on top of the bed of salad
- In a mug, mix together the olive oil, balsamic vinegar and honey
- Once the fish is cooked through, chop into squares and place on the bed of salad
- Scatter a handful of cashew nuts on the plate and drizzle over the dressing
Tummy Happy 