By Sprout / Tuesday, 6 December 2022 / Topics:
Ingredients: (Serves 4)
- 600g side of salmon, skin off
- 1 tablespoon olive oil, plus 2 tablespoons extra
- 1 tablespoon sumac
- pinch of salt
- 1 cup reduced-fat Greek yoghurt
- 2 tablespoons wholegrain mustard
- 1 garlic clove, finely grated
- 1 lemon, zested then juiced
- 2 baby cos, leaves halved lengthways
- 1 Lebanese cucumber, cut into bite-sized pieces
- 1 shallot, thinly sliced
- 2 yellow peaches, thinly sliced
- ½ bunch of tarragon, leaves picked
- 2 tablespoons roasted pistachios, roughly chopped
Method:
1. Preheat oven to 160°C(fan-forced). Place salmon on a lined baking tray, and sprinkle with one tablespoon oil, sumac and a pinch of salt. Bake salmon for 14-18 minutes or until flesh flakes away easily.
2. Meanwhile, stir together yoghurt, mustard, garlic, lemon zest and a pinch of salt in a small bowl. Set aside.
3. Toss lettuce, half the lemon juice, one tablespoon oil and a pinch of salt in a large bowl.
4. Combine peaches, cos, cucumber and shallots in a large bowl. Dress with remaining one tablespoon oil, half the lemon juice and a pinch of salt.
5. Arrange lettuce in the bottom of a salad bowl, then top with peach mixture and half the tarragon leaves. On a separate serving platter, spread over yoghurt then carefully place salmon in the middle. Finish with pistachios and remaining tarragon.
- Energy
- Total Fat
- Sat Fat
- Total Carb
- Sugar
- Sodium
- Protein
- Fibre
