Tuesday, 9 April 2013

Seared Salmon Salad with Garden Vegetables

Healthy. Simple. Nutritious. Delicious. Enough said.

Seared Salmon Salad with Garden Vegetables
Adapted from Bev Cooks
Serves 2

1 Tbsp extra-virgin olive oil
1 small zucchini, sliced
1 large fresh salmon fillet
2 cups rocket (or any leaf mix you like)
4 baby beetroots, cooked, quartered (using canned is fine)
8 cherry tomatoes, halved
1 Tbsp Dijon mustard
1 Tbsp chives, chopped
1 Tbsp fresh mint leaves, chopped
Goats cheese to crumble
Salt and pepper


1. Heat 1/2 Tbsp oil in a large saucepan over medium-high. Add the zucchini and sauté until softened and slightly browned, about 5 minutes. Remove from pan and set aside.

2. Add the salmon to the same pan. Season with salt and pepper and sear until cooked through but not overdone, about 3-4 minutes per side. Remove from pan and let cool slightly.

3. Meanwhile, in a small bowl, whisk together the remaining 1/2 tbsp olive oil, dijon, chopped chives, mint and a pinch of salt and pepper. Add the salmon to the bowl and tear it apart with your hands, coating with the dressing.

4. Arrange the rocket or salad leaves on a large plate. Loosely place the salmon pieces over the greens, along with zucchini. Top with the tomatoes, beetroot and finally with the goats cheese. Season if needed and eat!


  1. салаты - 1000 новых и старых рецептов


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