Wild Salmon Fillet with Sweet ‘n Crunchy Salad
Prep 0m | Total 0m | Serves 0
This fresh, sweet crunch salad with warm salmon combo is a flavour sensation and lends a boost of gut and brain loving prebiotics and omega-3s!
INGREDIENTS
Salmon
1tbs coconut oil
4 x 200g wild salmon
Crunchy salad
1 green apple cut into quarters and thinly sliced or julienned
1 fennel bulb thinly slices or julienned
2 celery stalks with leaves thinly sliced
10 mint leaves
Coconut and lime dressing
3 tbs coconut oil
½ tsp finely grated lime zest
juice of 1 lime
1 stick of lemon grass (white part only) sliced thinly- [if lemon grass is unavailable, you can replace with 1 teaspoon lemon zest]
½ tsp grated ginger (you may want to lessen this if you have little ones that are sensitive to ginger flavour)
1 clove garlic crushed
sea salt and pepper
METHOD
Heat oil at a low temperature, and gently pan fry salmon until cooked through (timing will depend on the thickness of your cut).
Meanwhile, combine all the crunch salad ingredients in a large bowl.
Combine dressing ingredients in a jar and shake vigorously. Dress the salad, reserving some to drizzle over the salmon.
RECIPE NOTES
Leftovers chilled will make a delicious lunch!
