This salad is so fast, so simple and so easy I’m nearly embarrassed to call it a recipe! If you want a low calorie lunch that still packs a flavourful punch, this is the one. It’s also a great way to use up that stem of broccoli that’s always left over after you’ve used the florets.
Warm Salmon Salad
Serves 2, approximately 250 calories per serving
Time: 10 minutes
You will need:
- 3 inches of daikon raddish
- 2 inches of broccoli stem
- 3 inches of cucumber, cored
- 2 salmon fillets
- 10-15 pre-cooked king prawns
- 2 teaspoons toasted sesame oil
- 2 tablespoons soy sauce
- 1/2 teaspoon fresh grated ginger
- red chilli, de-seeded and finely chopped
Pre-heat your grill.
Prepare the dressing by combining the toasted sesame oil, soy sauce, ginger (powdered is fine if you don’t want to use fresh) and chopped red chilli, more or less depending on your heat preference.
Peel and spiralize the radish, broccoli stem and cucumber with the smallest blade of a spiralizing machine (or use a vegetable peeler to create strips). The only radish I could find in the Asian market yesterday was a bit limp, so I actually spiralized the radish last night and left it in a bowl of water overnight in the refrigerator to crisp back up, works every time!
Once the grill has heated up, cook the salmon and set aside. Put the prawns on the grill but turn the heat off. Since they are already cooked you just want to heat them up a little.
While the prawns are heating up (no more than one minute or so or they may go tough), pour the dressing over the vegetables, mix then divide into two bowls. Crumble one salmon fillet over each bowl, and top with the warm prawns.