Glazed salmon and avocado salad

 

30 Min Prep    /    10 Min Cook    /    4 Serving

Ingredients : 

2 tbsp fresh lemon juice

1 tbsp pomegranate molasses

2 tsp maple syrup

2 x 150g skinless salmon fillets

250g green beans, halved lengthways

145g (1 cup) podded frozen edamame

100g baby spinach

1⁄4 small red cabbage, shredded

1 avocado, sliced

1⁄2 cup fresh continental parsley leaves

2 tbsp pomegranate arils

1 tbsp sunflower seeds

Method Steps : 

Combine 1 tbsp lemon juice, 3 tsp pomegranate molasses and 1 tsp maple syrup in a shallow dish. Add the salmon and turn to coat. Set aside for 10 minutes to marinate. Combine remaining lemon juice, molasses and maple syrup in a small bowl.

Meanwhile, cook the green beans and edamame in a steamer basket over a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.

Heat a large chargrill pan or non-stick frying pan over medium-high heat and spray lightly with oil. Cook the salmon for 2-3 minutes each side or until golden, caramelised and cooked to your liking. Set aside to cool slightly then break into large flakes.

Combine the spinach, cabbage, avocado, parsley, beans and edamame in a large bowl. Divide among serving plates. Top with the salmon, pomegranate arils, sunflower seeds and dressing. Serve immediately.

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