To celebrate World Diabetes day on the 14th November, we’re sharing a great recipe from the Diabetes Australia website. This Roasted Salmon Fillet with Nectarine Salad is the perfect light dinner for Spring and Summer, as Savory meets Sweet with loads of colour and freshness!
Roasted Salmon Fillet with Nectarine Salad
Serves 4
Nutrition per serve – Energy 1620kj, Protein 40.3g, Total Fat 18.1g
Ingredients –
4 salmon fillets
2 tablespoons olive oil
1 bunch spinach
3 large nectarines
1 red onion
0.5 red capsicums
1 lebanese cucumber
0.3333 cups fresh coriander
2 tablespoons macadamia nut oil
1 tablespoon lime juice
1 tablespoon red wine vinegar
0.5 small fresh red chillies
Method
- Combine diced nectarine, finely diced onion, finely diced capsicum, finely diced cucumber and coriander leaves in a bowl
- Combine macadamia nut oil, lime juice, vinegar, half the oil and the finely chopped chilli in a jar with a lid and shake well
- Pour dressing over salad and mix gently. Set aside for 30 minutes to allow flavours to develop
- To roast the salmon, heat remaining olive oil in a large non-stick frypan
- Add the salmon and cook over high heat for 2 minutes on each side
- Transfer to an oven tray and roast at 160ºC for 6 minutes or until just cooked through
- Serve salmon on washed spinach leaves (stems removed), topped with nectarine salad
Tips:
Serve with nutritious carbohydrate food such as a medium sized baked potato or wholegrain bread roll. And don’t forget salmon is a wonderful source of omega-3 fatty acids. Aim to enjoy oily fish twice a week.
Source: diabetesaustralia.com.au