Salmon Power Salad
Transport yourself poolside with this Greek-inspired Salmon Salad, perfect for a speedy midweek fix. You'll enjoy a protein powerhouse that keeps you full, courtesy of omega-rich salmon and hearty black beans. The zesty lemon-mustard dressing marries beautifully with fresh coriander and avocado. Quick enough for your busiest day, this vibrant, pescatarian plate truly nourishes.
Ingredients
garlic cloves2 clove
lemon1 whole
fresh coriander15 g
water500 ml
salmon fillets4 whole
baby spinach320 g
cherry tomatoes160 ghalved
roasted peppers80 gsliced
red onion0.5 wholethinly sliced
avocado0.5 wholecubed
kalamata olives30 g
dijon mustard1 tsp
red chilli1 wholefinely chopped
extra virgin olive oil3 tbspfor frying
giant wholewheat couscous200 g
black beans1 tin400g
salt1 pinch
black pepper1 pinch
Instructions
Chef's Tips
For an extra burst of flavour, marinate the salmon fillets in a little lemon juice and a pinch of salt and pepper for 10 minutes before pan-frying.
Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days, but it's best enjoyed fresh.
To prevent the giant couscous from sticking together after draining, toss it lightly with a teaspoon of olive oil or a splash of lemon juice before mixing it with the rest of the salad ingredients.
Preparation
Half the cherry tomatoes, slice the roasted peppers, thinly slice the red onion, finely chop the red chilli, roughly chop the coriander, and cube the avocado. Peel and crush the garlic cloves with the blunt of the knife.
Cook the Couscous and Spinach
Bring 500ml of water to a boil in a saucepan. Add the wholemeal giant couscous and cook for 7 minutes. In the last minute of cooking, add the baby spinach leaves to the couscous and stir until they are wilted. Drain the couscous and spinach thoroughly, then transfer them to a large salad bowl.
Combine Salad Ingredients
Add the drained black beans, halved cherry tomatoes, sliced roasted peppers, thinly sliced red onion, cubed avocado, and Kalamata olives to the salad bowl with the couscous and spinach. Stir all the ingredients together until well combined.
Pan-Fry the Salmon
Heat a pan over medium heat and add 1 tbsp of extra virgin olive oil. Season the salmon fillets with salt and pepper. Once hot, place the salmon fillets in the pan and pan-fry for 4 minutes on each side, or until they are opaque and cooked through. Remove the salmon from the pan and set aside.
Prepare the Dressing
In the same pan used for the salmon, add the crushed garlic and fry for about 1 minute until fragrant and soft. Remove the pan from the heat. Stir in 2 tablespoons of extra virgin olive oil, the juice of the lemon, Dijon mustard, finely chopped coriander, and finely chopped red chilli. Season the dressing with salt and pepper. Stir all the ingredients together thoroughly before drizzling over the salad.
Assemble and Serve
Serve the salad by either placing the pan-fried salmon fillets on top of the salad or flaking the salmon into pieces and stirring them through the salad. Drizzle the prepared dressing generously over the salad before serving.
