Ingredients
- 120 grams Salad greens
- 200-300 grams
- 5 tablespoons
- 3 tablespoons Sour cream
- 1 Lemon
- 1
- 1 tablespoon
- 1 tablespoon White vinegar
- 1 Avocado
- ½ teaspoon Poppy seeds
- Salt and pepper
Method
SALMON
- Preheat oven to 180 degrees and line a baking tray with baking paper
- Check your salmon for any pin bones and remove
- Place your salmon, skin side down, on the baking paper
- Take 2 tablespoons of Anathoth Farm Sweet Chilli Relish and coat the salmon with it
- Place in the oven and cook for about 8-12mintues or until you are happy with the cooking degree. I like the salmon to be more on the underside (remember it will keep cooking a little once you remove it from the oven, but you can bake for longer if you like it that way)
SALAD & DRESSING
- While the salmon is cooking, prepare your salad and dressing
- Take your zucchini and peel long strips with a vegetable peeler, in a medium sized bowl, add the vinegar and sugar and reserve
- For the dressing, mix the sour cream and 3 tablespoons of Anathoth Farm Sweet Chilli Relish with the juice of half the lemon until smooth, reserve
- Take your salad plate/bowl scatter over the salad greens and herbs and edible flowers, if using
- Using tongs, scatter over the zucchini
- Slice the avocado and add this to the salad. Squeeze the other half of the lemon over the greens and avocado
- Top with large chunks of salmon. I like to use my hands to break the salmon up and let it naturally fall into place. But if you prefer you can use a spoon to gently break up the fillet of salmon before draping it onto the salad
- Top with dollops of the dressing and a scattering of poppy seeds, and a few more herbs if you like
- Season with salt & pepper
