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Glazed salmon and avocado salad recipe
Glazed salmon and avocado salad recipe
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Tangy sweet and sour dressing marinade transforms fresh salmon into a succulent star atop crisp greens, creamy avocado, and crunchy veggies - a delightful balance of flavors and textures. Perfect for a delicious and healthy meal anytime!
Ingredients:
  • 42.00 gm fresh lemon juice
  • 20.00 ml pomegranate molasses
  • 13.60 gm maple syrup
  • 2 x 150g skinless salmon fillets
  • 250g green beans, halved lengthways
  • 145g (1 cup) podded frozen edamame
  • 100g baby spinach
  • 1⁄4 small red cabbage, shredded
  • 1 avocado, sliced
  • 1⁄250.00 ml fresh continental parsley leaves
  • 40.00 ml pomegranate arils
  • 20.00 ml sunflower seeds
Instructions:
  • In a shallow dish, mix together 1 tbsp lemon juice, 3 tsp pomegranate molasses, and 1 tsp maple syrup. Add the salmon, making sure to coat it well. Let it marinate for 10 minutes. In a small bowl, combine the remaining lemon juice, molasses, and maple syrup.
  • Steam the green beans and edamame over boiling water for 2-3 minutes until vibrant and slightly crunchy. Quickly cool them under cold running water and drain thoroughly.
  • Preheat a large chargrill or non-stick pan over medium-high heat and lightly spray with oil. Sear the salmon for 2-3 minutes on each side until golden, caramelised, and cooked as desired. Let it cool briefly, then flake apart into large pieces.
  • In a large bowl, mix the spinach, cabbage, avocado, parsley, beans, and edamame. Divide onto serving plates. Top with salmon, pomegranate arils, sunflower seeds, and dressing. Serve right away.

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