Grilled salmon with fattoush

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Grilled salmon with fattoush

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  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Featured in
Nutrition information, Main recipes

Ingredients

  • Olive oil spray
  • 4 x 175g salmon fillets with skin
  • 1 large green capsicum, chopped
  • 2 Lebanese cucumbers, chopped
  • 3 ripe tomatoes, chopped
  • 1 small red onion, finely chopped
  • 2 tablespoons roughly chopped flat-leaf parsley
  • 2 pita bread rounds, toasted, torn into bite-sized pieces
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons white wine vinegar

Method

  • Step 1
    Spray a chargrill pan or non-stick frypan with oil and heat over medium-high heat. Season fish, then cook skin-side down for 4 minutes or until crisp. Turn and cook for a further 2-3 minutes until cooked but still pink in centre. Set aside, loosely covered with foil, to rest while you make the salad.
  • Step 2
    For the fattoush salad, combine all the remaining ingredients in a bowl, season and toss to combine. Serve immediately with the salmon.

  • High protein
  • Low carb
  • Low sodium
  • Low sugar
  • Lower gi

Nutrition

  • 2192 kj

    Energy

  • 26g

    Fat Total

  • 6g

    Saturated Fat

  • 4g

    Fibre

  • 47g

    Protein

  • 114mg

    Cholesterol

  • 239.99mg

    Sodium

  • 6g

    Carbs (sugar)

  • 22g

    Carbs (total)

All nutrition values are per serve

Notes

  • Author: Louise Pickford
  • Image credit: Ian Wallace
  • Publication: Taste.com.au

Source: taste.com.au

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