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Warm Salmon Salad



A hearty, lip-smackingly delicious salad for the perfect weekend lunch!

Ingredients

(Serves 2)

2x220gm salmon fillet

125gm fine beans

6 stems of asparagus

6 brown mushrooms

1/2 Japanese or Lebanese cucumber, seeds removed, cut into small crescents

1 tsp toasted sesame seeds

1 handful roasted peanuts

3-4 Tbsp Mekhala Organic Shallot Kaffir Lime Dressing OR Mekhala Organic Roasted Sesame Garlic Dressing

1 fresh lime cut into quarters

Spring onion, sliced into 2cm pieces

​Method

1. Coat mushrooms, beans and asparagus in olive oil, season with salt and pepper. Fry on a griddle or fry pan and set aside.

2. Pat dry and season salmon with salt and pepper. Fry skin side down in griddle or fry pan until fish is 2/3 cooked. Turn over and continue cooking till cooked through.

3. Arrange vegetables, cucumber in a platter. Tear fish into large pieces and arrange over vegetables.

​4. Drizzle Mekhala Organic Shallot Kaffir Lime Dressing or Mekhala Organic Roasted Sesame Garlic Dressing. Scatter sesame seeds, peanuts, spring onions, coriander and sliced chillies, with lime wedges.

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