A lot of my clients tell me they would like to include more fish in their diet, but struggle with how to prepare it. This salad was created with that in mind. It is a light and fresh meal that packs a lot of flavour. What I really like about it is the versatility – it can be eaten as a salad, used as a filling for a wrap or pita and make a delicious warm salmon sandwich.
Baked Salmon Salad
You will need:
2 medium boneless skinless salmon fillets
250 ml low sodium chicken broth
2 large sprigs fresh rosemary
1 large clove of garlic (finely chopped)
1/2 head of savoury cabbage (shredded)
1 medium cucumber
1 large carrot (shredded)
Start with the salmon…
- Preheat oven to 350 degrees Celsius.
- Place salmon fillets in a large glass pan and add 250 ml chicken broth on top.
- Place rosemary over salmon.
- Sprinkle a large bunch of cilantro (or a little less if you prefer) over the salmon.
- Coarsely chop garlic and add to salmon.
- Cover salmon with tin foil and bake at 350 degrees Celsius – bake until salmon cooked through, about 10-15 minutes.
- Once cooked remove from the oven and allow to cool.
Now prepare the greens!
- Wash cabbage, cucumber and carrot.
- Using a knife finely chop the cabbage, add to a large salad bowl. Using a cheese grater or vegetable peeler shred the carrots and place in salad bowl.
- Cut cucumber length wise in half, continue to cut each half length wise to make 8 pieces. Cut the 8 pieces in half again and add cucumber to the salad bowl. Toss all vegetables together.
- Using a fork break apart cooked salmon into large flakes. Add salmon to prepared vegetables.
- Combine salmon and vegetables and dress with my zesty mustard vinaigrette.
- Top with fresh cilantro if you choose.