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A salmon salad with avocado and caramelised balsamic vinegar dressing.
4 x 150 g salmon fillets skinned
1 tsp Chinese five spice
2 baby cos lettuce hearts shredded
2 avocados sliced
¼ cup caramelised balsamic vinegar
- Heat 1 tablespoon rice- bran oil in a large non-stick frying pan over a medium- high heat. Sprinkle salmon fillets with the Chinese five- spice powder and pepper. Add to the pan and cook for 3-4 min each side or until the fillets are just cooked through.
- Divide shredded lettuce hearts among serving plates. Flake the salmon and place onto the lettuce along with sliced avocado. Drizzle with caramelised balsamic or balsamic glaze. Garnish with toasted sesame seeds if desired. Serve immediately with fresh lemon cheeks.