Mojo Verde Salmon & Charred Capsicum Salad
with Cherry Tomato & Fetta Crumble
Calories
:
510 kcalProtein
:
34.7g proteinPreparation Time
:
20 minutesDifficulty
:
EasyUnder 30g carbs
BBQ Friendly
Allergens:
- Fish
- Milk
- Almond
- May contain traces of allergens
- Crustaceans
- Molluscs
- Milk
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Keep things nice and simple but packed full of flavour with this seared salmon and veg number. Punchy chimichurri sauce will take your average salmon experience up a notch and when you have a charred capsicum salad with a crumbling of fetta, you'll never have a boring salad again!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Capsicum
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1
Mojo Verde
(May be present: Milk)
1
Cucumber
1 packet
Fetta Cubes
(Contains: Milk)
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1 packet
Spinach & Rocket Mix
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
•Large Non-Stick Pan
Cooking Steps
1
- Thinly slice capsicum.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook capsicum, until tender, 4-5 minutes. Transfer to a large bowl and allow to cool slightly.
2
- Meanwhile, thinly slice cucumber in rounds. Roughly chop tomato.
3
- While the capsicum is cooling, return frying pan to medium-high heat with a drizzle of olive oil.
- Pat salmon dry with paper towel and season both sides with salt and pepper.
- When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
4
- To the bowl with cooled capsicum, add cucumber, tomato, spinach & rocket mix and balsamic vinaigrette dressing. Toss to combine and season to taste.
- Divide charred capsicum salad and salmon between plates. Crumble fetta cubes over the salad and spoon mojo verde sauce over the salmon. Sprinkle over flaked almonds to serve. Enjoy!
