Doesn’t this rainbow coloured salad look good, it tastes good too 😋 Flaky salmon tossed with creamy avocado, crunchy veggies and finished off with a drizzle of punchy ginger and soy dressing. I hope you may try it.
1 tbsp oil
500g boneless half salmon side, skin-on
2 avocados, cut into chunks
240g radishes, topped and quartered
bunch spring onions (scallions), sliced
2 tsp sesame seeds, toasted
For the dressing
25g piece fresh ginger, finely grated
5 tbsp lemon juice
1½ tbsp soy sauce
1½ tbsp sesame oil
1. Heat the oil in a non-stick frying pan. Add the salmon, skin-side down, and cook for 4-5 mins. Turn and cook for a further 3 mins, or until just cooked through. Transfer to a plate or board and remove and discard the skin. Flake the fish into large chunks.
2. Meanwhile, combine the dressing ingredients in a jug. Set aside.
3. In a large bowl, toss the avocado, radish, spring onion and watercress.
4. Divide the salad mixture and flaked salmon between 4 bowls. Drizzle over the dressing and top with a sprinkling of toasted sesame seeds.
Carbohydrate 4.3g Protein 28.7g Fibre 1.4g Fat 41g
You will find a variety of recipes and articles within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan