Salmon Salad With Lucy's Ginger and Sesame

Salmon Salad With Lucy's Ginger and Sesame

Lucy’s Ginger and Sesame Dressing

2 thick Salmon fillets, skinned

100g Asparagus

100g broad beans ( fresh or frozen), blanched, refreshed and outer skin removed

100g sugar snap peas, blanched, refreshed and halved lengthways

1 bag Steve’s Leaves - Wild Rocket and Oriental Baby Leaves

2 spring onions, finely sliced

1 red chilli, finely sliced

Lime wedges to serve

Method

  1. Place the salmon fillets in a shallow dish and drizzle over the dressing to lightly coat.
  2. Preheat the grill to high. Place the Salmon fillets on a foiled lined baking sheet and place under the grill and cook for 8 - 10 minutes depending on the thickness of the Salmon.
  3. Place the salad leaves, broad beans and sugar snap peas in a large bowl . Toss together with the dressing and divide between two plates.
  4. Top with the Salmon and sprinkle over the chilli and spring onions. Serve immediately with wedges of lime.

Older Post Newer Post