Hot Day Salad
- handful watercress
- Half bunch - leaves picked Mint
- 2 Baby fennels fronds
- handful capers - roughly chopped
- 1 avo - roughly chopped
- 1/4 red cabbage - finely chopped
- 2 baby fennel - finely chopped
- See Summer Salad for dressing
- 2 salmon fillet
- splash coconut/nut oil
- pinch sea/pink salt
After a weekend of meat-rich foods visiting family in Canberra, I was in the mood for something a tad lighter. The fact that Sunday was super hot added to the need for something refreshing.
You can use any greens you like, but today I used a blend of mint, fennel fronds and watercress – all very different in shape and texture which adds to the complexity of the salad
Combine the red cabbage and fennel in a bowl and set aside. Combine the greens with the cabbage and fennel and gently toss, add the capers, avo and some pitted black olive if you want. I used the same dressing as a previous recipe, click here http://www.scottgoodingproject.com/recipe/summer-fresh-salad/
I was going to leave it there, but a late requests from my GF suggested with add some salmon. Pre-heat your oven to 180, place the fillets on some baking paper on a baking tray and drizzle with some fat (coconut or nut oil) and season. Throw in the oven for approx 10 mins (times vary depending on the size of the fillet). Remove once the fish is just cooked through – still pink in the middle is my preference and allow to rest for 5mins. Break-up the fish into chunks and place with the salad. Enjoy!