Seared Salmon with Rainbow Salad
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Seared Salmon with Rainbow Salad

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Level

easy

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Cooking

11 min

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Preparation

5 min

Ingredients

Servings

2
Salmon
300 g
Asparagus
each stalk sliced into 4 pieces
100 g
Broccoli
chopped
50 g
Red Capsicum
sliced
12
Cashews
crushed
2 tbsp
Cooking Oil
12 tbsp
Lemon
juice
1 tsp
Garlic
minced
12 tbsp
Cracked Pepper
for garnish
12 tsp
Salt
12 tsp

How to cook

Prepare salmon

  • Rub a pinch of salt on salmon and leave aside for 5 minutes.
  • If needed, dry it with a paper towel if not cooking within 10 mins.

Start cooking

  • Add ½ tbsp of olive oil to the pan and saute asparagus, capsicum & broccoli, stirring regularly. Remove from pan and set aside.
  • Add 1 tbsp olive oil and garlic to the pan and wait till the pan is smoking hot.
  • Add salmon skin down, and leave to cook for 3 minutes.
  • When salmon skin is crisp, flip salmon and cook for another 3 minutes. Cook longer if necessary.
  • Plate salmon on sauteed vegetables and cashews (crushed), and drizzle with lemon juice and olive oil to preference. Add some cracked pepper on top if desired.
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