This beautiful crispy skinned salmon served with a zesty citrus salad makes for a quick and easy dinner perfect for a hot summer's day.
This recipe is available in the Changing Habits 2020 Recipe Book
Place the pine nuts in a lightly oiled frying pan on a medium heat until they darken slightly, then remove and set aside.
Turn the frying pan to a higher heat and add the coconut oil. Then add the salmon skin down and fry for 2 minutes before turning over. Continue to cook until the salmon is cooked through. Set aside to rest.
Add the segmented orange, grapefruit and lime into a big bowl with the sliced onion, rocket, coriander, mint, chilli and peeled cucumber and mix well.
Mix all dressing ingredients in a small jar and stir well until the sugar has completely dissolved.
Put the mixed salad onto two plates, place the salmon on top and sprinkle with pine nuts and dressing to serve.
Ingredients
Directions
Place the pine nuts in a lightly oiled frying pan on a medium heat until they darken slightly, then remove and set aside.
Turn the frying pan to a higher heat and add the coconut oil. Then add the salmon skin down and fry for 2 minutes before turning over. Continue to cook until the salmon is cooked through. Set aside to rest.
Add the segmented orange, grapefruit and lime into a big bowl with the sliced onion, rocket, coriander, mint, chilli and peeled cucumber and mix well.
Mix all dressing ingredients in a small jar and stir well until the sugar has completely dissolved.
Put the mixed salad onto two plates, place the salmon on top and sprinkle with pine nuts and dressing to serve.
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