Crispy Skinned Salmon with Avocado and Green Bean Salad

SalmonSalmon Close Up

I love healthy food that’s tasty, quick and easy to prepare. This Bill Granger recipe ticks all the boxes. It made a filling yet light lunch today right after my spin class.

2 Lebanese cucumbers, peeled, cut into quarters lengthways and diced
1 avocado, peeled and diced
1 punnet yellow teardrop tomatoes, halved (I used regular cherry instead.)
1 small green capsicum, diced
200g green beans, trimmed, blanched and cut into 2cm lengths
1 small red onion, sliced
3 tbsp extra virgin olive oil, plus extra
2 tbsp lemon juice
1 tsp soy sauce
1/2 tsp white sugar
1 red chilli, seeds removed and diced
1 tsp finely grated ginger
sea salt and black pepper
4 x 150g salmon fillets, skin on

Place cucumber, avocado, tomatoes, capsicum, beans and onion in a bowl and set aside.

For dressing, whisk together 3 tbsp olive oil, lemon juice, soy sauce, sugar, chilli and ginger. Season to taste. Pour dressing over vegetables and toss together very gently. Set salad aside.

Meanwhile, season salmon liberally with salt and pepper. Heat extra oil in a large non-stick frying pan over a medium-high heat.

Add fish fillets, skin side down, and cook for 3 minutes or until skin is crisp. Turn fish over and cook for 1 minute for rare. Keep it on the heat a little longer for medium or well done.

Serve salmon with the avocado and green bean salad.

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