P a n – F r i e d S a l m o n w i t h
C u c u m b e r S a l a d
A fresh spring salad using our seasonal favourite – salmon – this simple dish is full of the zest of citrus and an earthy, nuttiness.
See our recipe below…
SERVES: 4 PREP TIME: 15 COOKING TIME: 15
|I N G R E D I E N T S||M E T H O D|
1/4 cup light sour cream
2 tbs lime juice
1tsp horseradish cream
1/3 cup roughly chopped dill sprigs
+ extra to serve
1/2 cup red grapes, halved
60 grams packet baby rocket
1tbs olive oil
4 thin salmon fillets, skin on
1 lime, sliced
Step 1: Combine sour cream, lime juice, horseradish cream and dill into a small food processor
and process until smooth. Season to taste.
Step 2: Combine grapes halves, cucumber and walnuts in a bowl. Add rocket and toss to combine.
Transfer to serving plates.
Step 3: Meanwhile, heat oil in a non-stick frying pan over medium heat. Cook salmon fillets for
3 minutes each side or until golden and medium-rare or until cooked to your liking. Add salmon
to plates. Spoon over dressing and top with extra dill. Serve with lime slices.
Recipe thanks to Woolworths