FISH AND CHIPS SALAD

Blogged by: Norton Plaza and A Healthy Mum 01 Feb 2015 View comments


Ingredients

2 large Norton Seafoods salmon steaks, skin on
2 large sweet potatoes
150g rocket leaves
1 large avocado, diced
1 large mango, diced
50g Nourish Health Foods walnuts
2 tbsp maple syrup

Dressing

1 ½ tbsp seeded mustard
3 tbsp apple cider vinegar
2 tbsp maple syrup
½ cup extra virgin olive oil
Salt & pepper, to season

Method

STEP 1 Preheat your oven to 220°C and line an oven tray with baking paper. Cut the sweet potatoes
into chip size pieces, place on the tray and coat with a little olive oil, salt and pepper. Cook for 25 minutes
or until crisp and golden

STEP 2 In a warm pan, panfry the salmon until it is just cooked, making sure the skin is crispy. Then, remove and allow to rest before flaking it into chunks. Add the walnuts and 2 tbsp of maple syrup to the warm pan and lightly toast untilgolden. Place all dressing ingredients in a jar and shake to combine.

STEP 3 To assemble, scatter the rocket leaves with the flaked salmon, sweet potato chips and the diced avocado and mango. Toss the dressing through the salad before scattering the walnuts and chunks of the crispy salmon skin on top.

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