adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Salmon with baby beetroot salad
Salmon with baby beetroot salad
0 Likes
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Elevate your outdoor dining with this stunning salmon salad.
Ingredients:
  • 9.20 gm olive oil
  • 4 (about 150g each) salmon fillets, skin on
  • 200g snow peas, halved lengthways
  • 36.40 gm olive oil, extra
  • 40.00 ml red wine vinegar
  • 11.80 gm wholegrain mustard
  • 14.40 gm honey
  • 450g can Brand baby beetroot, drained, quartered
  • 50g baby rocket leaves
  • 50g soft feta, crumbled
  • Crusty bread, to serve
Instructions:
  • In a large frying pan over medium-high heat, heat the oil. Season the salmon with salt and pepper. Cook each side for 3 minutes for medium doneness or to your preferred level of doneness. Place the salmon on a plate and cover it with foil. Let it rest for 5 minutes before serving.
  • Cook the snow peas in boiling salted water for 2 minutes until vibrant green and tender-crisp. Then, rinse them under cold water and drain.
  • In a jug, mix together the extra oil, vinegar, mustard, and honey. Season with salt and pepper. In a bowl, toss the snow peas, beetroot, rocket, and feta. Drizzle with the dressing and mix well.
  • Plate the salmon and salad individually. Enjoy immediately with some crispy bread on the side.

Similar Recipes