Green salad with jerusalem artichoke and salmon


2 salmon pieces

4 jerusalem artichokes

1 gem lettuce

1 salad tomato

1 tbsp pine nuts

1 tbsp groundnut oil

For the dressing:

juice of 1 lemon

3 tbsp of groundnut oil

1 red chilli finely chopped

1 tbsp dark soy sauce

1 tbsp sesame oil

2 tsp fish sauce

Serves 2

Start by making the dressing. Put all the ingredients in a bowl and mix well. Boil the jerusalem artichoke for 15 minutes. Heat the groundnut oil in a frying pan. Place the salmon pieces skin side down. Fry for 2 minute then cover for 8 minutes. Meanwhile drain the jerusalem artichokes and peel the skin.

Then chop them. Peel the gem lettuce leaves, wash them and dry. Chop them roughly. Wash and dry the tomato and chop into wedges. When the salmon is done, peel off the skin and flake the flesh. Arrange the artichokes, leaves and tomato wedges in the salad bowl. Then scatter the salmon flakes and followed by a sprinkling of the pine nuts. Drizzle over the dressing and serve.

Leave a comment

Filed under Diabetic-friendly, Fish, Main Dish

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s