Winter Salmon Salad

Source: Coles Magazine June 2015

Serves 4 - Prep 15 min - Cooking 20 min

1/4 cup (60ml) olive oil
200 g Brussels sprouts, trimmed, halved
2 baby fennel, trimmed, cut into wedges
250 g broccoli, cut into florets
4 baby potatoes, cut into 5mm-thick slices
4 sprigs thyme
250 g pkt Love Beets Ready To Eat Baby Beetroot, cut into wedges
500 g Coles Salmon Fillets Skin Off
2 tbsp red wine vinegar
80 g goat’s cheese, crumbled
Small thyme sprigs, extra, to serve

  1. Preheat oven to 220°C. Line a large baking tray with baking paper.
  2. Combine 1 1/2 tablespoons of the oil, Brussels sprouts, fennel, broccoli, potato and thyme in a large bowl. Season with salt and pepper and toss to combine. Arrange in a single layer on the prepared tray. Bake for 20 minutes, adding beetroot in the last 10 minutes of cooking, or until vegetables are browned and tender.
  3. Meanwhile, heat 2 teaspoons of the remaining oil in a large frying pan over medium-high heat. Cook the salmon for 2 minutes each side or until cooked to your liking. Transfer to a plate and set aside for 2 minutes to rest. Coarsely flake salmon.
  4. Combine the vinegar and remaining oil in a small bowl. Taste and season with salt and pepper.
  5. Divide vegetables among serving plates. Top with the flaked salmon, goat’s cheese and extra thyme. Drizzle with the dressing to serve.
Per Serve : 34g protein * 28g of Fat * 15g of Carbs  8g Fibre * 456 Cals

Vic Lic

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