Salmon Seafood Platter

INGREDIENTS

• 200g The Meat Club Atlantic Salmon
• 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!