Cajun salmon salad with goji berry dressing
PREP + COOK TIME 25 MINUTES SERVES 4
750g skinless salmon fillet, pin-boned
1½ teaspoons Cajun spice mix
2 tablespoons olive oil
160g rocket and baby spinach mix
½ cup (70g) dry roasted macadamias, halved
1/3 cup loosely packed fresh
coriander leaves
GOJI BERRY DRESSING
1 medium blood orange (130g)
¼ cup (30g) goji berries
1 tablespoon balsamic glaze
1 tablespoon extra virgin olive oil
1 Make goji berry dressing.
2 Sprinkle salmon with spice mix; drizzle with oil and season well. Place a piece of baking paper on a large grill plate (or grill or barbecue), leaving a 2cm border. Cook salmon, skin-side down, on heated grill plate over medium heat for 4 minutes each side or until medium-rare. Remove from heat; stand, covered, for 5 minutes.
3 Flake salmon into large chunks. Arrange salmon with remaining ingredients on a serving plate, drizzling with dressing.
GOJI BERRY DRESSING Finely grate rind from orange; squeeze juice. You will need ¼ cup juice. Place rind and juice in a jug or bowl with remaining ingredients; whisk to combine. Season to taste.
Test Kitchen notes
Ocean trout can also be used instead of salmon, or even a rich meat like kangaroo or duck. Cook the salmon in a large frying pan if you don’t have a grill plate. If blood oranges aren’t in season, use regular oranges.
Esta historia es de la edición Issue 79, 2022 de The Australian Women's Weekly Food.
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Esta historia es de la edición Issue 79, 2022 de The Australian Women's Weekly Food.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
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