Healthy, delicious and simple? Yes please! Salmon is a must have ingredient, jam-packed with healthy fats, vitamins and minerals – and it’s a crowd pleaser. For your summer luncheon or dinner party, try Eat Fit Food‘s easy and mouth-watering Preserved Lemon Salmon with Fennel and Cabbage Salad recipe.
image via pinterest
Preserved lemon salmon with fennel, cabbage, grapes, mint and pea salad
750/800g salmon fillet
40g preserved lemon finely chopped
5 cloves chopped garlic
¼ bunch thyme
1 tsp sumac
Small handful parsley chopped
2 tbsp honey
20ml olive oil
10 semi dried tomato finely chopped
1. Marinade fish in all ingredients for at least 2 hours for best result.
2. Bake in oven at 165 degrees for 12-14 minutes.
200g white cabbage shredded
100g red cabbage shredded (mix red cabbage in last – keeps colour)
100g red seedless grapes cut in half
150g shredded fennel
100g peas blanched and refreshed
10g fresh sliced mint
40g mung beans
1. Mix the white cabbage with shredded fennel, sliced mint, mungbeans, peas. Add red cabbage and lightly mix.
Grain mustard and mint dressing (serves 12)
200ml lemon juice
70ml olive oil
1/2tbs Dijon mustard
1 tbs grain mustard
30g mint chopped
2 cloves garlic
1. Mix everything together
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