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I made this delectable salmon salad for lunch but it would make a deliciously light and easy midweek dinner.  Protein packed, fresh and healthy it took just minutes to make and unfortunately minutes to eat!

 

Prep time:  10 Minutes        Cooking time:  15 Minutes        $$  Medium Budget

 

Serves 4

 

Olive oil for frying

4 x 150gm Salmon fillets

1 cup of quinoa

11/2 cups of water

100gm of baby rocket

1 punnet of grape or cherry tomatoes, halved

1 avocado, peeled and chopped into chunks

1/2 red onion, sliced

1 cup of coriander leaves

4 tbs of greek yoghurt

Juice of 1 lime

1/2 tsp of sugar

1/4 cup  of extra virgin olive oil

Sea salt and cracked pepper

Lime wedges to serve

 

Place the quinoa, water and a pinch of salt in a medium sized saucepan and bring it to the boil.  Reduce the heat to low, place a lid on and simmer for 12 minutes.  Turn the heat off and allow to rest for 5 minutes.

 

Fluff the quinoa with a fork and transfer to a large mixing bowl.  Add the tomatoes, rocket, onion, avocado and coriander.  In a small bowl combine the lime juice, sugar and extra virgin olive oil.  Season with salt and pepper and whisk well before pouring half of the dressing over the salad. Set aside.

 

Heat a large heavy based frypan.  Drizzle a little olive oil over each piece of salmon and rub it with your hands.  Wash your hands and season the fish with sea salt and pepper.  Lightly fry the salmon fillets for about 4 minutes either side for medium rare.

 

Divide the salad between four serving plates and  place the salmon on top.  Spoon a tablespoon of yoghurt on top and drizzle over the remaining dressing.  Serve with lime wedges.

 

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