Warm salmon salad with avocado
Sally Bee's sweet salmon parcels teamed up with a healthy avocado salad don't only taste great together, they also work brilliantly nutritionally. Avocado is nutrient dense and is wonderful for lowering blood cholesterol. Meanwhile salmon is high in protein and omega-3 fatty acids.
(Serves 2)
Ingredients:
2 skinless and boneless salmon fillets12 cherry tomatoes1 tbsp runny honey1 tbsp soy sauce1 tsp garlic granules
For the salad:
1 avocado, halved, pitted, peeled and cubed1/2 cucumber, cubed2 little gem lettuces, shreddedHandful of chopped chives, parsley or dill
Method:
Preheat the oven to200C/gas mark 6
Take two large pieces of baking parchment, and layer them to make a double-thickness parcel, big enough to house the salmon. Place the salmon fillets on the centre of the baking parchment, then pop the cherry tomatoes, honey, soy sauce and garlic granules on top. Seal up the parcel, leaving some space inside it to allow the hot air to circulate.
Pop the salmon parcel on a baking tray and bake for 18–20 minutes, depending on the thickness of the fillets. (You know when salmon is cooked when the flesh is opaque throughout.)
Meanwhile, mix the avocado and cucumber with the shredded lettuce and chopped herbs. Divide the salad between two plates.
Once the salmon and tomatoes are cooked, remove them from the oven and place them on top of the salad, pouring over the warm, delicious juices from the parcel
From The Bikini Promise, by Sally Bee. Published by Kyle Books, priced £14.99Photography by Clare Winfield