Food Feature: Strawberry salmon salad

Wowee it’s that time of year again! And how did we get here so fast? (something we seem to say year after year)

This time of year everyone you’ve ever known wants to catch up before Christmas and before you know it your belt buckle is tightening and your credit card is crying out for mercy. Feel like you’ve ran out of time to think up something special and nutritious for Christmas day?
Don’t you worry you can leave the work up to me, I have handpicked a beautiful salad recipe which will be perfect for any time during the special day or even a Christmas party for something light.


As a starter share plate for 2 or 1 big serve for 1

200g skinless salmon fillet

1/2 tbs olive oil (or coconut oil)

6 large strawberries (thinly sliced)

1/4 cup sunflower seeds

1/2 a baby cos lettuce chopped roughly

Handful mint (torn)


2tbs olive oil

1tbs lemon juice

1/2tsp dijon mustard


In a hot fry pan, toast the sunflower seeds until just golden, take off the heat and set aside. In the same pan heat the olive oil (or coconut oil) and add the salmon fillet. Cook for about 3 minutes on each side on a medium heat until cooked through. Take off the heat and set aside. Break up the salmon into bite-size pieces. On a large plate arrange the salmon, strawberries, cos lettuce and sunflower seeds. Whisk together the salad dressing ingredients and drizzle over the salad. Top the salad with torn up mint leaves. Enjoy!

A winner from  The Brown Paper Bag


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