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Recipe

Salmon Salad

Ingredients

  • 160g of mixed salad
  • 12 cherry tomatoes, cut in half
  • 2 avocados, cut in cubes
  • 4 wedges lime or lemon
  • 600g salmon fillet cut into 4 pieces
  • Coriander, garnish
  • 4 tbsp grapeseed oil or vegetable oil

Salad dressing:

  • 1 cup of extra virgin olive oil
  • 4 tbsp rice wine vinegar
  • 3 tbsp soy sauce
  • 3 tbsp sesame oil
  • 3 tbsp honey
  • 1 tsp chili flakes (optional)

Instructions

  1. Pat dry salmon with a paper towel and season with salt on both sides. Heat the oil in a medium frypan then add the salmon skin down first. Cook one side for approx. 4-5 minutes then turn over and cook for approx. another 3-4 minutes. Remove from heat and set aside.
  2. In a bowl toss the mix salad and cherry tomatoes together, divide into 4 and add to the main compartment of each meal prep container.
  3. Whisk together all the salad dressing ingredients in a bowl and set aside. The dressing will keep in the fridge for up to 8 weeks in an airtight container.
  4. Place salmon on top of the salad. Divide the salad dressing and add to the smallest compartment, putting the avocado and lime wedge in the remaining compartment.
  5. Stack in the fridge to go.