Salmon Salad With Sundried Tomato Vinaigrette Recipe
Servings: 2
Ingredients
- 350 gm Boneless fillet of salmon
- 125 ml Standard vinaigrette
- 6 x Sundried tomatoes, in oil
- 1 x Avocado
- 3 x Cherry tomatoes
- 1/2 x Lemon, juiced
- Â Â Salt and pepper
- Â Â Mixed greens
Directions
- 1 Chop the pcs of sundried tomato and puree with the vinaigrette. Peel the avocado, slice into 12 pcs and toss with the lemon juice.
- 2 Cut the piece of salmon into 2-4 pcs. Season with salt and pepper, and saute/fry off in a warm frying pan in a little vegetable oil over quite warm heat, for just three min on each side. Remove from the heat.
- 3 To assemble, toss some mixed greens in a little of the vinaigrette and arrange in a neat pile in the centre of the plate.
- 4 Surround with slices of avocado and halved tomatoes. Place the slice of sauteed salmon on top of the salad, garnish with sprigs of flat leaf parsley and serve at once.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 2 servings | |
| Calories 491 | |
| Calories from Fat 304 | 62% |
| Total Fat 33.7g | 42% |
| Saturated Fat 6.82g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 118mg | 5% |
| Potassium 1176mg | 34% |
| Total Carbs 9.85g | 3% |
| Dietary Fiber 5.8g | 19% |
| Sugars 2.87g | 2% |
| Protein 37.93g | 61% |
