SEARED KING SALMON WITH A SALAD OF POMEGRANATE, MINT & FETTA

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SEARED KING SALMON WITH A SALAD OF POMEGRANATE, MINT & FETTA image

Categories     Fish     Low Carb     Quick & Easy     Wheat/Gluten-Free     Lunch

Yield 4

Number Of Ingredients 12

8 x 50 grams slice of salmon no skin
1 handful fresh mint
1 handful fresh parsley flat leaf
1 handful salad leaves mixed
4 tablespoons pomegranate seeds
1 small red onion peeled and diced
small Lebanese cucumber seeds removed and diced
100 millilitres sugar syrup
100 millilitres extra virgin olive oil
100 grams fetta crumbled
sea salt
freshly ground peppe

Steps:

  • Thread salmon onto bamboo skewers, season with salt and pepper, set aside. Mix sugar syrup, pomegranate, onion, cucumber and E.V.O. together. Mix salad leaves and herbs together. Lightly season and arrange on 4 plates. Sear the salmon on a smoking hot griddle plate and place 2 on each plate. Dress with the pomegranate dressing. Scatter the fetta over the plates and serve

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