SALMON SERVED WITH BABY BEETROOT SALAD

SALMON SERVED WITH BABY BEETROOT SALAD

Ingredients sourced from HVK Fresh Fish & Seafood and Big Fields Fruit & Veg.

INGREDIENTS:

2 teaspoons olive oil

4 salmon fillets, skin on

150g snow peas, sliced

2 tablespoons olive oil, extra

2 tablespoons red wine vinegar

2 teaspoons wholegrain mustard

3 teaspoons honey

450g can baby beetroot, drained, quartered

50g baby rocket leaves

50g soft feta, crumbled

METHOD:

Heat the oil in a large frying pan over medium-high heat. Season salmon with salt and pepper. Cook for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

Meanwhile, cook the snow peas in a saucepan of boiling salted water for 2 mins or until bright green and tender crisp. Refresh under cold running water. Drain.

Whisk the extra oil, vinegar, mustard and honey together in a jug. Season with salt and pepper. Combine the snow peas, beetroot, rocket and feta in a bowl. Drizzle with dressing and combine.

Divide the salmon and salad among serving plates.