Pickled Ginger & Salmon Salad
Another easy lunch! I had salmon the night before and kept a portion for the next day. The salmon was quickly seared on a pan with some lemon, ginger and chilli. I didn’t cook it through properly so that there was a nice little bit of pink in the middle. The next day it was still perfect so I just pulled it apart into pieces and topped off my salad with it. I used a salad base of wild rocket, cherry tomatoes and kidney beans. I quickly mixed together some lemon, pickled ginger and chilli and used that as a dressing. I then topped everything off some avocado… It was a high protein meal packed with healthy omega 3’s!
Recipe
Serves 1
- 1oog Portion Norwegian Salmon
- Wild Rocket
- 1/2 Cup Kidney Beans (chickpeas may even be better)
- 1/2 Cup Cherry Tomatos
- 1/4 Avocado
Dressing:
- Juice of 1 lemon
- Grind of 1 lemon
- 1 Small Chilli
- 1 Tablespoon Pickled Ginger – chopped
- Mix the beans and tomatoes with the dressing
- Top with wild rocket, then your flaked salmon, and lastly your avocado.
