Hot Smoked Salmon & Pink Grapefruit Salad

INGREDIENTS

• 300g  Natural Hot Smoked Atlantic Salmon Fillet
• 2 eggs
• 1 pink grapefruit, bite-sized chunks
• 1 cucumber, cut into long ribbons
• 1 cup coriander leaves
• 2 cups mint leaves
• 1/3 cup spring onion, finely sliced
• 1 chilli, finely sliced
• 2 tbs shredded coconut, lightly toasted
• 2 tbs finely chopped spring onion
• 1 clove of garlic, crushed
• 1/3 cup water
• 3 tbs soy sauce (tamari for gluten-free)
• 1 tbs vinegar (rice wine vinegar preferred)
• 1 tsp freshly grated ginger
• 1 tsp honey, rice malt or maple syrup
• 2 tsp fish sauce

PREPARATION

1. Add spring onion, garlic and 2 tbs of water in a small pot. Cook till dry and onion has soften.
2. Add vinegar, soy sauce, ginger and 1/3 cup of water. Bring to a boil and simmer for a few minutes before adding honey. Turn off the heat and stir in fish sauce. Set aside to cool.
3. Boil the eggs in water for 6.5 minutes. Remove and place in cold water before peeling.
4. In a large bowl, add all the remaining ingredients and toss together with 2 tsp of the dressing made earlier.
5. Transfer to a serving plate. Top with halved eggs and more dressing as desired. Serve on its own or with rice/quinoa.