Asian-style Salmon & Cucumber Salad
|freshly ground black pepper|
|1/2 cup radishes|
|2g mint leaves|
|2g fresh basil|
|2g coriander leaves|
|2 spring onions|
|2 large salted capers|
|3 tbsp macadamia nut oil|
|1 tsp sesame oil|
|4 poached eggs|
- 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.
- 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.
- 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.
- To assemble: Place the salad mix on a platter, top with the fish and poached eggs, and drizzle with dressing.