Thursday, 13 December 2012

Honey Salmon Salad


Ingredients
(serves 2)
takes 20 minutes

  • 400g diced salmon (or dice up one or two deboned fillets)
  • 2 tbsp honey
  • 2 tbsp lemon juice
  • freshly cracked pepper
  • bag of mixed lettuce leaves OR baby spinach
  • 2-3 handfuls of fresh green beans, trimmed
  • bunch of fresh asparagus, ends trimmed (take the end of the asparagus between your thumb and forefinger and bend until it breaks) 
Dressing
  • 1 tbsp wholegrain mustard
  • 1 tbsp honey 
  • 2 tbsp lemon juice
  • 1-2 tbsp of olive oil
Method
  1. Make dressing: place all the dressing ingredients in a jar with a lid, shake and place in the fridge.
  2. Marinate salmon: whisk together in a bowl 2 tbsp honey, lemon juice & pepper and toss the salmon pieces until they are coated & set aside.
  3. To blanch veges: fill a large pot with 2 cups of water and bring to the boil. Add trimmed beans & asparagus. Cook for 1-2 minutes, strain and place veges in ice cold water. Strain & set place into a large serving platter or salad bowl.
  4. Heat a non stick fry pan over a medium to high heat.
  5. Place marinated salmon in the pan and cook for around 3-5 minutes.
  6. To serve: Place salad greens, beans & asparagus into the serving platter, place salmon over the top & pour over dressing with some freshly cracked pepper to taste. Bon app├ętit!


Inspired by donna hay

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