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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
- 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.
- 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.
- 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.
- 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.
- Stack in the fridge to go.