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Salmon, Carrot and Orange Salad

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Ingredients

Adjust Servings:
2 x 100g Salmon Fillets
200g Carrots - peeled cut into bite size pieces
1" Fresh Ginger Root - chopped
1 tsp Ground ginger
1 tblsp Polenta
250g Mushrooms - halved
1 tblsp Coconut Aminos
100g Cherry Tomatoes - halved
2 Oranges - peeled and segmented
100g Spinach

Salmon, Carrot and Orange Salad

Features:

    Ingredients

    Directions

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    Steps

    1
    Done

    Put the carrots and ginger in a pan. Cover with boiling water. Simmer for 10 minutes. Drain. Discard root ginger (or save for using in a juice later). Shake the carrots in the pan to soften the edges. Season. Sprinkle with polenta. Shake to coat equally. Spread out on a lined baking tray. Bake for 40 minutes until golden brown and crispy.

    2
    Done

    Put the mushrooms on a tray. Drizzle with aminos. Season. Bake for 20 minutes.

    3
    Done

    10 minutes before the mushrooms are ready put the salmon on a tray. Season. Bake for 10 minutes.

    4
    Done

    Combine all the salad ingredients together to serve, placing the salmon on the top.

    RdC

    previous
    Sweet Fall Bowl, Chilli Squash, Pecans & Blue cheese.
    next
    Chicken, Blackberry & Ginger En “Papilotte”
    previous
    Sweet Fall Bowl, Chilli Squash, Pecans & Blue cheese.
    next
    Chicken, Blackberry & Ginger En “Papilotte”

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