- serves 4 people
- preparation 10 minutes
- cooking 8 minutes
- difficulty Easy level
Ingredients
- 4 x 125 g skin-on salmon fillets
- Salt
- Spray oil, for cooking
- 120 g baby spinach leaves
- 180 g Persian feta
- 2 carrots
- 1 Lebanese cucumber
- 50 g dried cranberries
- 80 g pepitas
Instructions
- Pat the salmon fillets well with paper towel, then season on both sides with salt. Spray a large frying pan with the spray oil, then place on the heat. Once hot, add the salmon fillets.
- While the salmon is cooking, prepare the remaining salad ingredients. Divide the baby spinach leaves between four plates. Use a mandolin to thinly julienne the carrot and cucumber, then divide between plates.
- Check on the salmon and turn as required. Crumble the Persian feta with your hands, then sprinkle over the salad plates, followed by the dried cranberries.
- Once the salmon is cooked to your liking, divide the fillets between the plates. Return the frying pan to the heat with the pepitas and lightly toast in the rendered salmon fat, until lightly browned, then sprinkle over the salad. Serve immediately.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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