Chargrilled Peach & Salmon Salad

6
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From one of our national supermarkets free monthly magazine December '17."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (308.9 g)
  • Calories 401.2
  • Total Fat - 27.3 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 66 mg
  • Sodium - 67 mg
  • Total Carbohydrate - 12.7 g
  • Dietary Fiber - 2.9 g
  • Sugars - 8.4 g
  • Protein - 26.5 g
  • Calcium - 40.7 mg
  • Iron - 2 mg
  • Vitamin C - 7.2 mg
  • Thiamin - 0.4 mg

Step 1

Whisk oil, vinegar and honey in a jug with salt and pepper.

Step 2

Place snow peas in a bowl and cover with boiling water and let stand for 2 minutes until soft and bright green and then drain and refresh in iced water.

Step 3

Slice cucumbers into long diagonal strips.

Step 4

Heat a chargrill over high heat and brush the salmon and peaches with oil and season and then chargrill salmon peaches for about 3 minutes, turning until charred on all sides and then transfer to a plate.

Step 5

Flake salmon into large pieces and discard skin.

Step 6

Combine salmon with snow peas, cucumber, peaches and rocket on a serving platter.

Step 7

To serve, drizzle with dressing and scatter with chopped roasted hazelnuts.

Tips & Variations


No special items needed.

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