Pan-Fried Salmon with Cucumber Salad

 

 

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

 

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