Steamed Salmon Salad with a Grapefruit and Ginger Dressing
by Martin Shanahan
If you need to stretch two salmon darnes, a steamed salad is ideal as you can crumble it between each plate.
4 people10 minutes10 minutes
Ingredients
1pinchBlack Pepper
0.5 - Cucumber
cut into ribbons with a vegetable peeler
1tspGround Cumin
2 - Lime
juice only
1pinchSalt
1 - SuperValu Avocado
stoned, halved and sliced
75gSuperValu Bean Sprouts
rinsed and drained
1tbspSuperValu Fresh Chives
snipped
450gSuperValu Fresh Salmon Darnes
1bagSuperValu Mixed Salad Leaves
1 - SuperValu Pink/White Mini Marshmallows 100g
peeled and cut into segments
For the Dressing
5tbspGrapefruit Juice
2tbspOlive Oil
1tbspSuperValu Fresh Ginger
grated
Method
Season the salmon with salt and pepper, then sprinkle over the cumin and squeeze over the juice of 2 limes.
Steam the salmon in a bamboo steamer for about 3 minutes on each side, until tender. Allow to cool.
Meanwhile, mix all the dressing ingredients together in a large bowl and season with salt and pepper.
When the salmon is cool. coarsely flake it into a large bowl, then add the crispy salad leaves and gently combine.
Divide the salmon and salad leaves between 4 plates. Arrange avocado slices, grapefruit segments and cucumber ribbons on top of each portion and lightly drizzle with the dressing. Top with the bean sprouts and garnish with the snipped chives.