Asian-style Salmon & Cucumber Salad

asian-style_salmon___cucumber_salad___loseitloseit___the_low_carb_way

Ingredients

600g salmon
coconut oil
Himalayan salt
freshly ground black pepper
1 cucumber
1/2 cup radishes
2g mint leaves
2g fresh basil
2g coriander leaves
2 spring onions
2 large salted capers
zest lime
3 tbsp macadamia nut oil
1 tsp sesame oil
4 poached eggs

Method

  1. Preheat the oven to 180°C. Leaving the skin on, brush your fish with coconut oil. Place on a baking tray; bake for 15-20 minutes. Remove; set aside to cool.
  2. For the salad: Finely slice your spring onion and radish and cut your cucumber into thin rounds before tossing together with the mint leaves, coriander leaves and bay leaves.
  3. For the dressing: Rinse the capers and place them in a small bowl, along with the lime zest and macadamia oil. Stir to combine and whisk in the sesame oil.
  4. To assemble: Place the salad mix on a platter, top with the fish and poached eggs, and drizzle with dressing.

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chicken

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baked-goods

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pork

Pork

vegetarian

Vegetarian

fish

Fish

salad

Salads & Sides

beef

Beef

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