I’m really trying to ramp up the excitement of my lunches at the moment. Tuna salad does not get me going during the winter and I then end up eating something that’s bad for me. I made this last week and it lasted several days, improving in taste and was so delicious. You don’t have to have it with the salmon; it could be a side for a bbq or served with chicken.
Serves 4
400g Atlantic salmon
1 tin cannelloni beans, rinsed and drained
1 small red onion, thinly sliced
1 stick celery, chopped
Half a green capsicum, sliced
1 punnet cherry tomatoes, cut into quarters
Handful parsley, chopped
Juice of 1 lemon
Glug of olive oil
S & P
Wedges of lemon to serve
Heat a pan on the stove or preheat the BBQ. Season the salmon and drizzle with olive oil. Once the pan/BBQ is hot, place the salmon in and cook for a few minutes each side, depending on the thickness.
While the fish is cooking, mix all of the prepared salad ingredients in a bowl, with the juice of the lemon, olive oil and seasoning.
Share the salad onto the plates and flake the salmon on top. Serve with a wedge of lemon.
