Raw Energy Salad & Crispy Skin Salmon

Crispy skin salmon on raw energy salad

As part of the Skinspiration Programme I’m doing with Romy from The Beauty Elixir, I’m really working on my skin health from the inside, out. This is a really easy, satisfying meal of slaw-style salad that I looove topped with crispy-skin salmon and a big dollop of spinach-feta dip. Mmmmm…and yes I may have had it for breakfast AND dinner too…

Raw Energy Salad
1 beetroot (raw) – grated
1 carrot (raw) – grated
1 stick celery – finely sliced
1/2c toasted seeds (I used pumpkin and sunflower)
1/2c raw nuts (I used walnuts)
1 bunch chopped herbs – to taste (I used coriander, I love it so used heaps!)
2T Extra virgin olive oil
Juice of 1/2 lemon (or apple cider vinegar)

Combine all ingredients and toss with the olive oil and lemon juice until well combined. Season with salt and pepper as required.

 

Crispy Skin Salmon
Slice your salmon into the portion sizes you require.
Starting with a cold pan, coat with a bit of extra virgin olive oil, salt and pepper.
Place the salmon skin-side down on top of the oil/salt/pepper.
Cook covered on a med-high heat for about 3-4 minutes, depending on the size of your salmon, or until the flesh just starts to go opaque. Take the lid off and check the skin – remove if crispy, or turn the heat up briefly to crisp up faster without overcooking the fish.

 

Spinach-Feta Dip
1 bag baby spinach
1 packet feta
1T extra virgin olive oil

Microwave the spinach in a bowl for approx 2 minutes, covered. Stir to wilt all spinach leaves evenly then leave to cool. Place in blender, adding a tablespoonful of water at a time until it is ‘wet’ enough to be blended into a ‘sauce’ consistency. Crumble the feta into the mixture and blend again until smooth. Add water as necessary to achieve the thickness you require. NOTE: it will firm up when chilled.

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