Name: Salmon skewers with radish, watercress & avocado salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 1
Ingredients: 600g skinless salmon fillet, cut into 3cm cubes; 1 lemon, quartered lengthways, sliced; Olive oil cooking spray; 5.90 gm Dijon mustard; 42.00 gm lemon juice; 18.20 gm olive oil; 500.00 ml watercress sprigs; 1 avocado, flesh roughly chopped; 2 red radishes, cut into matchsticks

Salmon skewers with radish, watercress & avocado salad

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Prep Time:
25 minutes

Cook Time:
5 minutes

Total Time:
30 minutes

Ingredients:

600g skinless salmon fillet, cut into 3cm cubes
1 lemon, quartered lengthways, sliced
5.90 gm Dijon mustard
42.00 gm lemon juice
500.00 ml watercress sprigs
1 avocado, flesh roughly chopped
2 red radishes, cut into matchsticks

Instructions:

Submerge 12 bamboo skewers in boiling water for 10 minutes. Next, slide 3 salmon pieces onto each skewer, alternating with slices of lemon. Give them a light mist of olive oil spray and a sprinkle of salt and pepper.
Preheat a large non-stick frypan over medium-high heat. Cook salmon skewers, turning regularly, for 3-4 minutes until desired doneness.
In a small bowl, mix mustard, lemon juice, and olive oil. Season with sea salt and freshly ground black pepper to taste. In a large bowl, combine the remaining ingredients and toss with a drizzle of the dressing.
Plate the salmon skewers and the salad, then drizzle the remaining dressing on the side before serving.

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