Warm salmon salad

INGREDIENTS

• 2 salmon fillets
• 125gm fine beans
• 6 stems of asparagus
• 6 brown mushrooms
• 1/2 Japanese or Lebanese cucumber, seeds removed, cut into small crescents
• 1 tsp toasted sesame seeds
• 1 handful roasted peanuts
• 3-4 Tbsp Mekhala Organic Shallot Kaffir Lime Dressing OR Mekhala Organic Roasted Sesame Garlic Dressing
• 1 fresh lime cut into quarters
• Spring onion, sliced into 2cm pieces

PREPARATION

1. Coat mushrooms, beans and asparagus in olive oil, season with salt and pepper. Fry on a griddle or fry pan and set aside.

2. Pat dry and season salmon with salt and pepper. Fry skin side down in griddle or fry pan until fish is 2/3 cooked. Turn over and continue cooking till cooked through.

3. Arrange vegetables, cucumber in a platter. Tear fish into large pieces and arrange over vegetables.

​4. Drizzle Shallot Kaffir Lime Dressing or Roasted Sesame Garlic Dressing. Scatter sesame seeds, peanuts, spring onions, coriander and sliced chillies, with lime wedges.