Tender salmon cubes with finely sliced and sautéed vegetables
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Tender salmon cubes with finely sliced and sautéed vegetables
A super simple, light, refreshing and of course sexy salmon dish that will lighten your table, conversation and body.
SERVES:
4
PREP TIME:
15 mins
COOK TIME:
15 mins
Ingredients
- 5 tablespoons olive oil
- Freshly ground black pepper, to taste
- 3 cloves garlic, finely sliced
- 1 red chilli, deseeded and finely sliced on the diagonal
- 2 courgettes (yellow, if you can get them – simply for prettiness’s sake), sliced elegantly lengthways
- 8 leaves of chard, thick base of stem cut out and then sliced
- 20 runner beans, finely sliced lengthways with a peeler (a skill to develop)
- 4 salmon fillets with skins, cut into 3 cm cubes
- 1 cup fresh coriander leaves to garnish
Method
- Warm 1 tablespoon of the olive oil with the black pepper and gently sauté the garlic and chilli, then place in a bowl and set aside.
- In the same pan, using 1 tablespoon of the olive oil at a time, sauté the courgettes and set aside, the chard and set aside and then the runner beans and set aside.
- Again, in the same pan with the last tablespoon of oil, fry the salmon cubes, skin up at first until golden (approx. 4 mins over a medium heat); turn over and crisp off the skins (approx. 6 mins).
- Combine all cooked vegetable ingredients gently, place the salmon on top and garnish with the coriander leaves.
Inspirations and top tips
- This is delicious straight from the pan or makes an awesome cold lunch.
- Mix it up with the vegetables … your favourites or fridge remnants!
- Dry roast some flax seeds and sprinkle on top for a little crunch and extra fibre.
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Egg Free
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