I know, usually I’m a baker, but this recipe was so darn good, I just had to share it with you! Whatever the weather’s doing where you are, it’s the perfect post-Christmas detox meal – though I’m not going to lie, it’s going to be on high-rotation around here for weeks, if not months to come!
Warm Salmon Salad
2 uncooked salmon fillets
1/2 ruby red grapefruit
1 large zucchini/courgette
1 cup frozen peas
1/2 cup of greek feta (you want it to be super crumbly)
Dill, roughly chopped
Parsley, roughly chopped
In a bowl, place the salmon, the juice of half a grapefruit and a pinch of salt. Stir, then leave in the fridge for at least an hour (I left mine for 7). When ready, wrap the salmon in tinfoil and place on the BBQ, or in the oven! Leave for 20 minutes or until pink and flaky.
Whilst the salmon is cooking, in a bowl, peel the zucchini into long strips. Cube in the avocado and crumble in the feta. In a heavy-bottomed pan, heat through the peas until bright green then add to the mix. Flake the salmon with a fork inside the tinfoil, so you keep all the yummy juices, then pour everything into the bowl. Drizzle over olive oil, fresh lemon juice and the herbs then toss to combine.
Serve immediately with a drink of your choice (mine is gin, grapefruit and tonic right now). Enjoy!
If you make this, I’d love to see, so don’t forget to use #thebookeryrecipes!