Low FODMAP | Gluten Free | Dairy Free | Seafood
Simple, delicious recipe with a few key ingredients to ensure deliciousness every single time.
Ingredients (per person)
- 1 salmon steak, skin on
- Rocket leaves, usually about a generous third of a dinner plate per person
- 1/4 avocado per person, cut into cubes, size up to you
- 6-10 sliced rounds of cucumber
- 1/2 tablespoon of dry roasted pine nuts
- 1 tablespoon of sunflower seeds
- 1 tablespoon of pumpkin seeds (pepitas)
- 1/2 tablespoon of olive oil (split into two)
- Salt and pepper to taste
- Squeeze of lemon for salmon to serve
Instructions
- Preheat the air fryer for five minutes.
- While the air fryer heats up, place salmon steaks on a plate and coat with half the oil and generously season with salt and pepper. Gently turn the salmon steaks, so they are coated in oil and salt and pepper.
- When the air fryer is ready, place the salmon steaks into the air fryer skin-side up. This will ensure the skin gets crispy.
- Set air fryer to 200C (400F) for 15 minutes. This should be enough for a small salmon steak, but you’ll need to cook for longer for larger steaks – work it out, but don’t overcook as the salmon will become dry if it is overdone.
- While the salmon cooks, dry roast the pine nuts. Heat up a non-stick frying pan – no oil, just dry – over medium-high heat. Once the pan is hot, put the pine nuts in and continually swish them around until they are golden brown on one side. Don’t overcook, and don’t let them out of your sight! This is a fast process, and browning happens quick so keep moving the pine nuts so they don’t burn. If you burn them, do another batch. This flavour is important. Set aside.
- In a large salad bowl, add as much rocket as needed per person.
- Add the sunflower seeds and pepitas, and dry roasted pine nuts.
- Add the cut avocado and cucumber rounds.
- Add enough olive oil to very lightly coat the leaves, start with a splash and then stir the leaves to coat with the oil. Add more as needed.
- Sprinkle with salt and pepper, and mix the salad again to coat the leaves with the salt and pepper.
- To serve, place the salmon steak on the side of the plate, with the rest a huge pile of salad.
- Squeeze lemon across each salmon steak, and serve.
