Yellow-Papaw,-salmon-and-rocket-salad

Ingredients

  • 2 x 150g fillet portions salmon, de-boned and skin removed
  • 1 papaw, skin removed, seeded and sliced
  • 125g baby rocket
  • 2 tablespoons toasted slivered almonds

Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • salt and cracked black pepper

Method

Heat a large non stick frying pan over medium high heat and spray with oil spray. Cook the salmon for 3 minutes on each side or until cooked to your liking, then remove and set aside.

Place the olive oil, lemon juice, mustard, salt and pepper in a small bowl and whisk until fully combined.

To serve, flake the salmon into large pieces. Arrange on serving plates with the papaw, rocket and almonds. Drizzle with dressing and serve.

Note: fresh salmon can be substituted with fresh trout, prawns or smoked salmon