Pan-Fried Salmon Rainbow Salad with Roasted Garlic Tahini
Summer may be long behind us as we fast approach the festive season, but that doesn't mean salads should take a back seat. This Pan-Fried Salmon Rainbow Salad is nutrient-dense and flavour-packed. Oh and the Roasted Garlic Tahini Dressing is finger-licking delicious.
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Servings: 2
Calories: 932kcal
Equipment
- Chopping Board & Sharp Knife
- Baking Tray (Sheet)
- Skillet or Frying Pan
- Smaller Blender (Or small bowl and fork to mix Garlic Tahini by hand)
Ingredients
Salmon Rainbow Salad
- 1 Garlic Clove Whole and skin left on
- 1 Medium Sweet Potato Scrubbed and sliced into 2 mm thick discs
- 2 tbsp Extra Virgin Olive Oil Divided
- 1 tsp Sea Salt
- ½ teaspoon Black Pepper Freshly Ground
- 2 Salmon Fillets Skin off if you'd prefer
- 250 g Cooked Puy Lentils
- 140 g Cavolo Nero (Lacinato Kale) Washed, touch rib removed and thinly sliced
- 2 teaspoon Sesame Oil
- 2 Beetroot Small dice
- 4 Radishes Thinly sliced
- 85 g Edamame Beans I used frozen and thawed. Fresh would be great too.
- 120 g Cucumber I used baby cucumbers, washed and thinly sliced
- 2 Spring Onions (Scallions) Washed and thinly sliced
- Pinch Sesame Seeds
Roasted Garlic Tahini
- 75 g Tahini
- 2 tablespoon Lemon Juice
- ¼ teaspoon Fine Sea Salt
- ⅛ teaspoon Ground Cinnamon
- ⅛ teaspoon Cayenne Pepper
Instructions
- Preheat oven to 180°C/350°F/gas mark 5 and prepare your ingredients.
- On a large baking sheet, add the garlic clove and arrange the sweet potato discs out on a single layer. Drizzle with 1 tablespoon of the extra virgin olive oil and season with ½ teaspoon of the salt and ¼ of the pepper. Pop the tray on the top shelf of the oven for 15-20 minutes, flipping halfway through. Once the crisps are nice and crispy, remove from the oven and set to one side.
- Meanwhile, heat the remaining extra virgin olive oil in a skillet over a medium heat and then add the salmon fillets and season with salt and pepper. Sear for 3 minutes, flip and then sear the other side for 2 minutes. So the fillets don't continue to cook, remove from the pan, put on a plate and place to one side.
- Next, heat the puy lentils as per packet instructions. I am using the Merchant Gourmet Puy Lentils that take 45 seconds to cook in the microwave.
- You can now start pulling the rainbow salad together. First, put the cavolo nero in the bowl with sesame oil and rub the leaves between your fingers for a couple of minutes to tenderise them. Add the lentils to the bowl, along with the beetroot, radishes, edamame beans, cucumber and spring onions. Gently toss and set to one side.
- Now, make the Roasted Garlic Tahini dressing. Grab the garlic clove from the baking tray and squeeze the flesh out into a small blender. Add the tahini, lemon juice, sea salt, cinnamon and cayenne pepper and blend. If you don't have a blender, you can mix all the ingredients together with a spoon in a small bowl.
- Divide the salad ingredients between two plates and place a salmon fillet on each. Sprinkle with sesame seeds, add a dollop of Roasted Garlic Tahini and then serve and enjoy!
Nutrition
Calories: 932kcal | Carbohydrates: 63g | Protein: 57g | Fat: 53g | Saturated Fat: 8g | Cholesterol: 94mg | Sodium: 1713mg | Fiber: 14g | Sugar: 13g
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