By Andrea Rodríguez
Salmon Salad
A recreation of a fantastic salad I had at the Grillhouse restaurant in Johannesburg!
Updated at: Wed, 16 Aug 2023 23:49:41 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
41
High
Nutrition per serving
Calories890.9 kcal (45%)
Total Fat35.2 g (50%)
Carbs93.6 g (36%)
Sugars23.8 g (26%)
Protein56.6 g (113%)
Sodium1666 mg (83%)
Fiber18.9 g (68%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Make the beeetroot hummus by blending beetroot, chickpeas, garlic clove, dill, lemon juice and a bit of olive oil. We want to keep the consistency quite thick so don’t add too much olive oil. Spread the hummus at the bottom of a plate
Step 2
Blanch or steam peas, sugar snap peas and green beans.
Step 3
Make your miso dressing by combining white miso paste, greek yogurt, rice wine vinegar (or apple cider) and garlic powder. Mix miso with small amounts of yogurt at a time to ensure it’s fully incorporated. Optionally sweeten with honey if needed, and add salt and pepper to taste.
white misoStep 4
Panfry salmon, making sure the pan is very hot, skin side-down first for six minutes on each side or until crispy. Quickly turn it on its side to sear and cook for a few minutes. Flake the salmon into medium pieces.
Step 5
Add peas, sugar snap peas and green beans on top of your beetroot humus, add in your flaked salmon and drizzle the miso yogurt dressing on top
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