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Ingredients
- 350 gm Boneless fillet of salmon
- 125 ml Standard vinaigrette
- 6 x Sundried tomatoes, in oil
- 1 x Avocado
- 3 x Cherry tomatoes
- 1/2 x Lemon, juiced
- Â Â Salt and pepper
- Â Â Mixed greens
Directions
- 1 Chop the pcs of sundried tomato and puree with the vinaigrette. Peel the avocado, slice into 12 pcs and toss with the lemon juice.
- 2 Cut the piece of salmon into 2-4 pcs. Season with salt and pepper, and saute/fry off in a warm frying pan in a little vegetable oil over quite warm heat, for just three min on each side. Remove from the heat.
- 3 To assemble, toss some mixed greens in a little of the vinaigrette and arrange in a neat pile in the centre of the plate.
- 4 Surround with slices of avocado and halved tomatoes. Place the slice of sauteed salmon on top of the salad, garnish with sprigs of flat leaf parsley and serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 2 servings | |
| Calories 491 | |
| Calories from Fat 304 | 62% |
| Total Fat 33.7g | 42% |
| Saturated Fat 6.82g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 118mg | 5% |
| Potassium 1176mg | 34% |
| Total Carbs 9.85g | 3% |
| Dietary Fiber 5.8g | 19% |
| Sugars 2.87g | 2% |
| Protein 37.93g | 61% |
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