Crispy Skinned Salmon with Avocado and Green Bean Salad

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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.

Lunch

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Lunch

Today’s lunch break was filled with a yoga class followed by Salmon in Banana Leaf.

As an Australian living in Auckland, I sometimes feel as though I’m missing out on the new tastes and experiences my friends enjoy across the ditch. So, I like making recipes from my favourite places to get a taste of home from time to time. This recipe is from the iconic Melbourne restaurant Chin Chin and is nothing short of amazing. The recipe appeared on the goodfood.com.au website ahead of the restaurant’s book release. The time required to make all the elements would normally relegate this to a weekend recipe but, I couldn’t wait that long. I did all the prep the night before so it only took 15 minutes to cook today. It also gave the salmon the chance to marinate overnight which they recommend.

I’m definitely going to serve this at my next dinner party, it’s that good. And, as I’ve got left over curry paste and chilli jam it’s going to be a breeze. Click on the pic for the recipe and you can serve it at yours too.

Lunch

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Lunch

A 15 minute run plus a Pump Class followed by Neil Perry’s Seared Salmon with Cucumber and Mint Salsa. I only used a couple of tbsp of olive oil for the salsa instead of the 100ml he suggested. I know it’s a good fat but there’s no need to go crazy. Click on the photo if you’d like the recipe.