Rainbow Salad with pan Fried Salmon & Avocado

Rainbow Salad with pan Fried Salmon & Avocado

Salmon for me is not something I can eat everyday but this is a quick and easy way to prepare dinner. Especially after a long hard day at work. Here is a nice and healthy way to end your day.

Ingredients

Fresh Salmon
1 small Avocado
1 Tablespoon of Ginger and Garlic Paste
2 Maggi Cubes (knorr cubes)
Black Pepper
Salt
Garlic Butter
2 handfulls Baby Spinach
1 handful Rocket
1 crushed Scotch Bonnet
1/4 purple Cabbage, Sliced thinly
2 Radishes, sliced thinly
1 small fennel bulb sliced thinly
1/2 bunch of Coriander, chopped finely
6 Mint leaves, chopped finely

Dressing

40mls Extra Virgin Olive Oil
30mls Coconut Amino Sauce
10mls Coconut Nectar
10mls Coconut Vinegar
1/2 Lime (juice only)
5-10mls Gluten Free Tamari
Himalayan Rock Salt and Cracked Pepper to taste

Start by combining all your salad ingredients in a bowl, give it a good toss and set it aside. Heat a non stick frying pan and the coconut oil when hot. Then place the marinated Salmon skin side down in the pan and cook for about 5 mins until the skin is nice and crispy. Flip it over and cook for another 5 mins until browned.

To make the dressing, combine all the dressing ingredients in a bowl and whisk together. Pour the mixture over the salad and using tongs, toss well until the salad is very well coated. Place the salad on a plate, then the salmon, finally top with a few pieces of sliced avocado and sprinkle with a bit of coriander……Enjoy!!! 🙂

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