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Salmon Salad and Salsa

Soluble fiber found in barley, oatmeal, apples and beans, reduces the “bad” cholesterol by reducing the absorption of cholesterol into the bloodstream. 10 grams of fiber per day can decrease both your total and LDL cholesterol, but more is often recommended.

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    Capers 5.0 grams

    Capers

    Red Onion 20.0 grams

    Red Onion

    Worcestershire sauce 5.0 ml

    Worcestershire sauce

    Tomato Juice 15.0 ml

    Tomato Juice

    Tomato 25.0 grams

    Tomato

    Avocado 80.0 grams

    Avocado

    Mixed Salad leaves 25.0 grams

    Mixed Salad leaves

    Green Lime 30.0 grams

    Green Lime

    Coriander 2.0 grams

    Coriander

    Salmon Fillet 175.0 grams

    Salmon Fillet


    • Time : 30.0 mins
    • |
    • Calories: 515.0 kcal
    • |
    • Protein : 40.0 g
    • |
    • Fat : 33.0 g
    • |
    • Carb. : 23.0 g
    : Your Kitchen Essentials
    Utensils: Pan | Mixing bowl |
    Pantry: Salt | Pepper | Your preferred cooking oil | Extra virgin olive oil |
    : Prepare the Ingredients
    Wash and dry the vegetables prior to chopping (as required):
    - Coriander: chop finely
    - Onion: dice finely
    - Mixed Salad leaves: just wash and dry
    - Green Lime: cut in half and juice
    - Avocado : split into half, remove seed and scoop the flesh. Squeeze some lime juice on the avocado to stop it from oxidising. Slice just before serving
    - Tomato: dice finely.
    : Cook, Finish, Plate and Serve
    Salsa:
    In a mixing bowl combine; tomato, tomato juice, Worcestershire sauce, onions, coriander, capers, lime juice and salt. Mix well.

    Grill Salmon:
    Heat some oil in a pan, once it gets hot enough start grilling the salmon fillet. The salmon will cook relatively quickly on a very hot pan or grill.

    Salad:
    Lightly dress the mixed salad leaves with some extra virgin olive oil and seasoning.

    Plate and Serve:
    Place the salmon on a plate, put the salsa on top and serve with the salad and sliced avocado.