There are some evenings you just need something light and healthy for supper. The problem with salad is that it can often be dull and uninspiring, but adding in different textures and flavours can really elevate a salad to something much more filling and luxurious, without necessarily adding carbs. This protein- packed warm salad is a perfect example.
A handful of lettuce
1 medium carrot
1/2 large red pepper
Chopped cucumber, a piece about 3 inches is a good starting point
Any other vegetables you love to add to a salad! I know I’m not normal but I can’t deal with raw tomatoes, so feel free to add them liberally if that’s your bag…
1 egg, soft boiled (I aim for 4 minutes on a rolling boil, then immediately cool in cold water before peeling and slicing)
1 clove garlic, grated
1 knob ginger, grated
1 tsp honey
1 tsp soy sauce
1 tsp shaohsing rice wine vinegar
1 tsp chilli sauce or sriracha
Couple of drops sesame oil
Couple of drops lemon juice
1 heaped tsp sesame seeds
2. Set the salmon in a piece of foil and drench in the marinade. Allow to sit for 10 minutes or so.
3 Preheat the oven to 180c and prepare the vegetables and boiled egg, if you haven’t already done so, adding the cooled egg slices to the salad and getting some really beautiful colours! Now you’re getting excited about that salad!
4. Just before putting the salmon in the oven, sprinkle the sesame seeds over the top, and bring the sides of he foil in towards the salmon so it’s in a little foil basket. This will help to prevent the marinade burning.
6. Bake in the oven for around 8 minutes, or until just cooked, then remove from the oven and flake with a fork. Add to the top of the salad, pouring out any excess marinade as a sort of warm dressing, and enjoy!