Salmon with baby beetroot salad
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How to make Salmon with baby beetroot salad
Yield = 4Prep time: 0:15
Cook time: 0:10
Total time: 0:25
Ingredients
- 2 teaspoons olive oil
- 4 (about 150g each) salmon fillets, skin on
- 200g snow peas, halved lengthways
- 2 tablespoons olive oil, extra
- 2 tablespoons red wine vinegar
- 2 teaspoons wholegrain mustard
- 2 teaspoons honey
- 450g can Coles Brand baby beetroot, drained, quartered
- 50g baby rocket leaves
- 50g soft feta, crumbled
- Crusty bread, to serve
Method
- Step 1 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.
- Step 2 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.
- Step 3 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.
- Step 4 Divide the salmon and salad among serving plates. Serve immediately with crusty bread.
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