ABOUT ROCHELLE

Rochelle Currie is a Melbourne based creative with a love for travel, design and style. She is also a wife, mum to Willow and musician.

Asian Salad with Baked Salmon

ImageSo last night I was home alone and wanted to make something fresh, healthy and delicious, so I went to my local supermarket and had a look around at what to make, when I noticed the gorgeous pink salmon fillets staring at me as I walked past the deli! I thought Asian salad with baked salmon would be divine so I put some ingredients together and it was the best salad I've had in a while!

So ingredients are:

1/4 Cabbage

1/4 Spring Onion

1/4 Red Onion

1/4 Beetroot

1/4 Cup of Broccoli Stems

1 Stem of Celery

2 Tablespoons of Thousand Island Dressing

2 Tablespoons of Crunchy Asian Noodles (Optional - but they are delicious!)

1 Fillet of Salmon (about 70 - 100 grams is plenty!)

Olive Oil

Salt & Pepper to taste

Method:

1. Preheat oven to 200 degrees Celsius

2. Place salmon on baking tray, dab some olive oil on the fillet and season with salt and pepper

3. Bake for 15 - 20 minutes or until the salmon turns to a light pink and it looks tender.

4. Slice or shred all the vegetables and place in a bowl

5. Mix the crunchy Asian noodles and toss the salad

6. Place the dressing in the bowl and mix

7. Once the salmon is done, use the salad as a bed and place the salmon on top

Enjoy! This salad is fantastic for summer and is a flavour hit, dion't be afraid to add some lemon/lime or chili to give it a greater Asian flavour!

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