Chargrilled Peach & Salmon Salad
September 18, 2018
"From one of our national supermarkets free monthly magazine December '17."
- 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
Whisk oil, vinegar and honey in a jug with salt and pepper.
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.
Slice cucumbers into long diagonal strips.
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.
Flake salmon into large pieces and discard skin.
Combine salmon with snow peas, cucumber, peaches and rocket on a serving platter.
To serve, drizzle with dressing and scatter with chopped roasted hazelnuts.
Tips & Variations
No special items needed.