Cuisine Fish & Shellfish, High Calcium, Low Carbohydrate, Mediterranean, Omega 3 Source, Quick Easy
Servings 2People
Ingredients
2Salmont CutletsCut into two strips
2cupsRocket
10pcsCherry TomatoesHalved
100gBaby BeetrootsSliced
1/4pcRed OnionSliced
1/2pcLebanese CucumberSliced
2TbspFat-free Natural Yoghurt
1TbspSweet Chilli Sauce
1TbspLemon Juice
Instructions
Mix together rocket, tomatoes, beetroot, onion and cucumber.
Dressing: Using a whisk or a fork combine natural yoghurt, sweet chilli sauce and lemon juice.
Grill salmon on barbecue or grill pan for 3 mins each side. Once cooked through (salmon will flake away) gently cut each piece in half, to create 4 salmon strips each.
Divide the salad mixture in half and serve onto a plate for each person. Lay salmon pieces on top, then drizzle with dressing.