Healthy Cajun Salmon with nectarine and almond rocket salad
Healthy Cajun Salmon with Nectarine and Almond, Rocket Salad
Try this healthy and yummy salmon salad as a lunch or dinner. This recipe came courtesy of “Sprout“, where we had our Staff Christmas party! Cooking lessons with all The Gym Glenelg staff. Something a little different from the usual dinner and drinks.
Ingredients: Serves 4
Yoghurt dressing
1/2 cup fat thick Greek yoghurt
2 Tbsp seeded mustard
1/4 Cup chopped Dill
Juice of 1/2 Lemon
Salmon
5 X 150g Salmon Fillets with skin on
1 Tbsp Smoky Paprika
1 Tbsp Ground Cumin
1 Tbsp Olive oil
Salad
3 Nectarine, sliced
Bag of Rocket
2 Shallots, finely sliced
1 Zucchini, Shaved with a peeler on one side to create wide ribbons
2 Tbsp Smoked almonds, roughly chopped
1 Tbsp Olive oil
Juice of 1/2 Lemon
Method:
- Heat the olive oil in a non stick frying pan so it is sizzling hot. Coat the salmon (except the skin side) with smokey paprika and cumin. Add skin side down to the pan and cook for 2-3 minutes each side. Remove from pan.
- Meanwhile combine all salad ingredients and drizzle with olive oil and lemon juice.
- Stir together the yoghurt, mustard, dill and lemon juice, place a layer onto the bottom of the plate and top with salad and salmon. Add extra yoghurt on top for decoration.
Yummy! To make it look very fancy add the nectarine slices, almonds and zucchini strips ontop of the salad when it is on the plate rather than mixing all together. Slice the salmon into diagonal strips for a professional well balanced looking finish.
Don’t make the same mistake as I did on this cooking course which was to place the salmon on the pan too early, causing the skin to stick to the pan rather than stay on the salmon. It needs to be sizzling when it goes into the pan.
I hope you enjoy this salmon dish. Let me know how yours turns out.
Nicki
Click here for health benefits of Cumin and Turmeric.
