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10 minutes
15 minutes
25 minutes
- 85g salad cream
- 21.60 gm honey
- Olive oil spray
- 225g pkt coleslaw mix
- 125ml vegetable stock
- 280g salmon fillet
- 1/2 bunch baby endive, trimmed
- Mix together salad cream, honey, and 1 tablespoon of hot water until well combined.
- Spray a saucepan with oil and heat over medium heat. Cook coleslaw mix for 1-2 minutes. Add vegetable stock, simmer for 5 minutes until tender, then season with pepper.
- Preheat a chargrill pan over medium heat and lightly coat it with oil. Place the salmon on the pan and cook each side for 2-4 minutes, or until it easily flakes with a fork. Then, break the salmon into large, flaky pieces.
- Gently mix the endive with the coleslaw, then distribute onto serving plates. Place the salmon on top, drizzle with the dressing, add a sprinkle of pepper, and serve right away.
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