
Seared Salmon Salad
GB
Guy BeardsleyServings:
Serves 1
Prep time:
00:10
Cook time:
00:05
Lightly browned flakes of fresh Salmon on a bed of warm garden greens, all dressed in a lemon and chili oil topping and garnished with salty olives and capers.
Ingredients
- 600g fresh salmon, boned and skinned
- 400g washed garden greens such as spinach, kale, young broccoli
- 10 olives, pipped and halved
- 2 tbsp of Caper Berries
- 1 apple thinly shaved
- Freshly ground salt and pepper
- 1 lemon
- 100ml Banhoek Chilli Oil
Instructions
- First, heat a large pan over a moderate heat, and add the olive oil.
- Generously sprinkle salt and pepper over the salmon and add any additional seasonings you might like, such as rosemary or parsley. Place the fish flesh side down in the pan, and brown lightly for a minute before turning over.
- Next, add the greens to the same pan, cover the pan and steam. After a couple minutes, switch the heat off after and leave the fish to rest in the pan for another minute. Finish the greens with a few grinds of salt and pepper, and a generous squeeze of lemon.
- Finally, present the greens on a plate, and flake the salmon over the top in large chunks. Garnish with the olives, capers, and apple sheets, then drizzle over the Banhoek Chili Oil to finish.
Tips
See more Banhoek Chili Oil's fantastic list of elegant and spicy recipes on their website.