Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 6 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 4 boneless salmon fillets, skin on
- 2 Lebanese cucumbers
- 3 peaches, cut into wedges
- 180grams snow peas, trimmed, thinly sliced lengthways
- 2tablespoons rice wine vinegar
- 1/3 cup extra virgin olive oil
- 2teaspoons honey
- 80grams baby rocket
- 2tablespoons olive oil
- 1/4 cup hazelnuts, roasted, roughly chopped
Nutrition per serving
1920kJ
Protein
24.5grams
Sugars
9.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Whisk oil, vinegar and honey in a jug with salt and pepper. Place snow peas in a bowl and cover with boiling water. Stand for 2 minutes until soft and bright green. Drain and refresh in iced water. Slice cucumbers into long diagonal strips.
Step 2 of 3
Heat a chargrill over high heat. Brush salmon and peaches with oil and season. Chargrill salmon and peaches for 3 minutes, turning until charred on all sides. Transfer to a plate.
Step 3 of 3
Flake salmon into large pieces and discard skin. Combine salmon with snow peas, cucumber, peaches and rocket on a serving platter. To serve, drizzle with dressing and scatter with chopped roasted hazelnuts.
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