Recipe of Appetizing Healthy Spicy Seared Salmon & Salad

Healthy Spicy Seared Salmon & Salad Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Here is the best “Healthy Spicy Seared Salmon & Salad” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Healthy Spicy Seared Salmon & Salad

1. It’s 500 grams of Norwegian Salmon (deboned and skin on).
2. It’s 1 tbs of Butter.
3. Make ready 2 tbs of Olive Oil.
4. You need 1 tsp of Salt and Black Pepper.
5. You need 1 tsp of Robertsons Exotic Thai Spice.
6. It’s 2-3 sprigs of Dill (fresh).
7. It’s 2 of Lemons (cut in wedges).
8. Take of Salad:.
9. Prepare 20 grams of Wild Rocket.
10. Make ready 20 Grams of Micro Crimson Leaves (Wooworths).
11. It’s 1 cup of Chopped tomatoes (or cherry toms if you preper).
12. Prepare 1 of Avo (thick choped or sliced).
13. Prepare 1/2 of Cucumber (sliced).
14. Prepare 100 g of Danish Feta.
15. Make ready of Salad Dressing (optional).

Healthy Spicy Seared Salmon & Salad instructions

1. Cut salmon into four equal size portions.
2. Season salmon portions with salt, black pepper and thai spice.
3. Heat butter and olive oil in a pan on high heat.
4. Once hot, add dill sprigs to fry for 30 seconds and lower heat to medium (you can remove dill or leave in pan as required).
5. Place salmon portions skin side down in pan and fry for 5-7 minutes without moving them.
6. Whilst the Salmon sears, add all the salad ingredients together in a bowl and toss (with small amount of salad dressing if required). Plate salad into 4 plates as the base for your dish. You can also plate salad ingredients in a deconstructed manner if you dont like tossing them together (see pic).
7. After 5-7 minutes lightly drizzle Salmon with juice from two lemon wedges and turn the Salmon over to the other side and cook for another 2-3 minutes.
8. Plate Salmon straight out of the pan onto the salad base, skin side facing up. Add 1-2 lemon wedges per plate for drizzling as required.