Salmon with baby beetroot salad

This gorgeous salmon salad makes a show-stopping addition to your al fresco menu.

Recipe «Salmon with baby beetroot salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp olive oil, 4 salmon fillets, skin on, 200g snow peas, halved lengthways, 2 tbsp olive oil, extra, 2 tbsp red wine vinegar , 2 tsp wholegrain mustard, 2 tsp honey, 450g can Coles Brand baby beetroot, drained, quartered , 50g baby rocket leaves, 50g soft feta, crumbled, Crusty bread, to serve.

Ingredients:

• 2 tsp olive oil 
• 4 salmon fillets, skin on 
• 200g snow peas, halved lengthways 
• 2 tbsp olive oil, extra 
• 2 tbsp red wine vinegar 
• 2 tsp wholegrain mustard 
• 2 tsp honey 
• 450g can Coles Brand baby beetroot, drained, quartered 
• 50g baby rocket leaves 
• 50g soft feta, crumbled 
• Crusty bread, to serve 

Instructions

1. Heat the oil in a large frying pan over medium-high heat. Season salmon with salt and pepper. Cook for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
2. Meanwhile, cook the snow peas in a saucepan of boiling salted water for 2 mins or until bright green and tender crisp. Refresh under cold running water. Drain.
3. Whisk the extra oil, vinegar, mustard and honey together in a jug. Season with salt and pepper. Combine the snow peas, beetroot, rocket and feta in a bowl. Drizzle with dressing and combine.
4. Divide the salmon and salad among serving plates. Serve immediately with crusty bread.