Date Night Salmon Salad
•Salads
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| Serves | Prep. Time |
|---|---|
| 1 | 30 mins |
Indulge in an outrageously delicious beetroot-cured salmon combined with the tantalising allure of pomegranate, a fruit as exotic as it is enticing. Its vibrant ruby-red arils, bursting with a sweet and tangy nectar add an irresistible touch of sensuality to your date night affair.
Ingredients
- 150g raw fresh salmon*
- 2 tbsp brown sugar
- 2 tbsp crushed Salt
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 100g baby beetroot cooked and grated (for the curing mixture)
- 3 baby beetroot, quartered (for the salad)
- 1/2 green apple, finely sliced
- 1/2 pomegranate
- A handful of chopped walnuts
- A few handfuls of salad leaves
- 40g Danish feta
- 1/3 cup fresh dill
- Dressing**
* If available, sashimi-grade salmon is ideal for this recipe, otherwise, just ensure the salmon is really fresh.
** This salad is so flavoursome on its own but also works well with a pomegranate vinaigrette, or balsamic-style dressing.
Method
- Mix together the 100g grated baby beetroot, salt, sugar and lemon (this can be done with a food processor or stirred if you prefer a chunky liquid).
- Place the salmon in a small dish or snap lock bag and pour in the liquid.
- Refrigerate for 24 hours.
- Remove your pomegranate arils and set aside.
- Prepare your salad by layering your salad leaves, green apple, chopped walnuts and quartered beetroot.
- Crumble the 40g Feta.
- Finely slice or shred the cured salmon and place over the salad.
- Add in the pomegranate and top with the dill.
| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 304 | 22g | 14g | 15g |
