As always, my dressings are generally just a drizzle of this and a drizzle of that until I am happy, but if you are more inclined to mix the dressing in a jar or have a favourite recipe then feel free.
The bonus with this recipe is that it's very filling, very healthy and equally better for lunch the next day.
Ingredients
200 - 300 gms of fresh salmon fillet
Juice and zest of 1 lemon
1 clove of garlic - thinly sliced
2 sprigs of thyme
2 big handfuls of baby spinach
3 big handfuls of fresh coriander
2 spring onions - finely chopped
2 apples - thinly sliced
1/2 cucumber, thinly sliced
2 large kumara cubed
1 red chilli
2 tablespoons of red wine vinegar
Olive Oil
Salt & Pepper
Method
Preheat the oven to 200°C and line two roasting trays with baking paper.
In one tray, place kumara. Lightly coat with olive oil and season with salt and pepper. Toss, then roast for 20 minutes or until golden. Set aside to cool.
In the second tray, place salmon on baking paper. Squeeze the juice of 1 lemon over the top following by a dash of olive oil. Season with salt and pepper. Cover with the zest of one lemon, sliced garlic and the thyme sprigs. Bake in the oven (at the same time as the kumara) for 15 mins or until lovely and golden. Set aside to cool slightly.
In a large bowl place spinach, coriander, spring onions, kumara, cucumber, red chilli, apples, red wine vinegar, juice of two lemons, a dash of olive oil and 1/3 of the cooked salmon. Toss with some tongs until everything is dressed. Taste for seasoning.
When serving, place the salad on a platter (or individual bowls), then break the remaining cooked salmon over the top.
Devour and enjoy!
Serves 4-6 people
Happy living peeps!
No comments:
Post a Comment