Hot salmon salad

salmon salad

This meal is a great healthy and tasty way to finish your day. You can change elements of it to make it feel like a different dish. I like it with sea bass or you could swap the barley for rice. It is entirely your choice. It's a bit of a pick 'n' mix meal but a crowd pleaser.

As you can see from the ingredients, I don't measure out how much of each food you should use. I just see how much of each thing I have left in the fridge and hope for the best. So play around with this - you can't go too wrong. If you don't have spring greens then kale and broccoli are fine and vice versa. 

So get stuck in and enjoy!

ingredients

Based on 2 people

Salmon fillets x 2

A good glug of olive oil

Salt 'n' pepper

Kale

Spring greens

Pomegranate

Cashew nuts / Walnuts - just a small handful

Red chilli x 1

Tender-stem broccoli

Barley 50 grams

Lentils 50 grams

Spring onions

Garlic cloves x 2

Soy sauce to serve or sweet chilli sauce

wok fry

method

1)First boil some water in the kettle and add to a pan. Then pour in your barley and lentils to cook for around 20 minutes.

2) Meanwhile put some butter in a pan and fry the fish on a medium heat. Make sure you season your fish with a little salt and pepper and if you want a squeeze of lemon before it goes in the pan. 

3) Cook this without turning for around 2 minutes each side. Once cooked, take the pan off the heat and let the fish continue to cook in the residual heat.

sea bass crispy

4) In a wok on a medium heat, put a nob of butter in and start to fry the kale, broccoli, spring greens, spring onions, chopped garlic and chopped red chilli until tender but still keeping a little crunch. 

5) Once it is cooked put it on to your plate, add the fish and then sprinkle the pomegranate seeds on top with the nuts. To serve add some soy sauce or sweet chilli sauce for some extra kick.

salmon salad and greens