I hope you've all well and truly recovered from Christmas. I was at my mum's place today helping her with making cookies and biscuits for our Orthodox christmas next week. So exhausted. Shall do a a post soon.
Summer and seafood... the perfect combination. Although I did make this dish sometime ago..... pre-summer, I'm definitely wanting to make this again. It's quick, healthy and easy.
Recipe adapted from Bill Granger via SMH online
2 Lebanese cucumbers, peeled, cut into quarters lengthways and diced1 avocado, peeled and diced
1 punnet cherry tomatoes
1 small green capsicum, diced (I didn't use)
200g green beans, trimmed and cut into 2cm lengths
1 small red onion, sliced
3 tablespoon extra virgin olive oil, plus extra
2 tablespoon lemon juice
1 teaspoon soy sauce
1/2 teaspoon white sugar
1 red chilli, seeds removed and diced
1 teaspoon finely grated ginger
sea salt and black pepper
4 x 150g salmon fillets, skin on
Steamed rice, to serve
1. Place cucumber, avocado, tomatoes, capsicum, beans and onion in a bowl and set aside..2. Whisk 3 tablespoons of olive oil, lemon juice, soy sauce, sugar, chilli and ginger for the dressing. Add salt and pepper to taste. Pour dressing over the vegetables and toss together very gently. Place salad aside.
3. Season salmon with salt and pepper. Heat extra oil in a large non-stick frying pan over a medium-high heat.
4. Add salmon, skin side down, and cook for 3 minutes or until skin is crisp. Turn fish over and cook for 1 minute for rare. Leave on the heat a little longer for medium or well done.
5. Serve salmon with a little rice and avocado and green bean salad. The salmon and the salad are filling so you may want to skip the rice.