King Salmon Seafood Platter

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$16.90

 

SERVING: 2
PREP TIME: 10 Minutes
COOK TIME: N/A

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Words by Ally, @poutandchow: “This King Salmon Seafood Platter with Eggless Mayonnaise uses King Salmon from Marlborough Sounds, New Zealand. This rustic meal comprises some of the biggest names of the “High-Fat Foods” family that may ring a bell with you! They are salmon, coconut oil, pine nuts and cashew nuts. With this harmony of good fats, they are incredibly nutritious for your hair, skin and nails.”

Ingredients

Ingredients

  • 200g King Salmon, Natural, Wood Smoked
  • 5 fresh grey prawns, deshell & devein
  • 50g salad greens
  • 2 tbsp organic raw virgin coconut oil (Ceres Organics), also available in Cold Storage supermarket
  • 2 slices multiseed gluten-free bread (Swissbake) also available in Cold Storage supermarket
  • 1 tsp pine nuts (NuVitality)
  • 4 Spanish pitted queen green olives
  • Pinch of Himalayan pink sea salt
  • Pinch of cracked black pepper
  • ½ lemon, sliced

Dressing

  • 50g cashew kernels  (Ceres Organics)
  • 3 tsp lemon juice
  • ½ tsp organic Dijon mustard
  • Pinch of cracked black pepper
  • 40ml water

Preparation

  • Boil 3 cups water in a saucepan over medium high heat, gently lay prawns in and cook for 1 minute 30 seconds, till they turn bright red. Transfer to a bowl with a handful of ice cubes to chill.
  • Heat a non-stick fry pan over medium high heat. Season salmon with a pinch of sea salt on both sides.
  • Add coconut oil on the pan, gently lay salmon skin side down. Cook for 3 minutes, until skin is crispy. Flip over to other side, turn down to medium heat, cook it for 8-10 minutes until fish is opaque all the way up.
  • Transfer salmon to a plate and let it cool slightly. Pour remaining coconut oil into a small dish for bread dipping.
  • Add all dressing ingredients into a blender and blend till smooth and creamy. For a thinner consistency, add 1 tbsp each time and blend again till desired.
  • Pour water away from the bowl of chilled prawns, season them with a pinch of black pepper.
  • Assemble salad greens, pan-seared salmon, chilled prawns, bread slices, dipping oil, lemon slices and olives, on a plate. Drizzle dressing over salmon and sprinkle pine nuts over. Squeeze lemon over chilled prawns and enjoy!