2 tablespoons red wine vinegar
1 tablespoon olive oil
2 teaspoons sugar
2 teaspoons Dijon mustard
4 x 200g salmon steaks
1 tablespoon finely chopped fresh chives 1 tablespoon finely chopped fresh dill 200g baby spinach leaves
2 medium apples (300g), sliced thinly
2 baby fennel bulbs (260g), trimmed, sliced thinly
1 Lebanese cucumber (130g), seeded, sliced thinly
1/2cup coarsely chopped fresh chives 1/4 cup coarsely chopped fresh dill
1 Place vinegar, oil, sugar and mustard in screw-top jari shake well.
2 Combine 1 tablespoon of the dressing with fish, finely chopped chives and finely chopped dill in a medium bowl; toss fish to coat in mixture. Cook fish in heated lightly oiled large frying pan until cooked as desired
3 Place remaining ingredients in large bowl with remaining dressing: toss gently to combine. Serve fish with salad.
4 per serving
10.7g carbohydrate; 19g total barrel (3.8g saturated fat); 1587kJ (379 cal); 41.1g protein
Locally made and formulated