SALMON AND ORANGE SALAD

PREP TIME: 15 MINS

COOK TIME: 10 MINS SERVES 4

(AS A LIGHT MEAL)

3 oranges

2 Tbsp balsamic vinegar 2 tsp olive oil

2 Tbsp shredded mint

4 x 100g skinless and boneless

salmon fillets

Cooking spray

Freshly ground black pepper 100g mixed salad leaves

1/2 small red onion, thinly

sliced into rounds

2 Tbsp sliced almonds,

toasted (see Cook’s Tip) 1 Remove 1 tsp of zest from one of the oranges.

Put in a small screw-top jar. Squeeze one orange and add 3 Tbsp juice to the orange zest. Add the vinegar, oil and mint to the jar. Cover and shake well.

2 Preheat a grill or barbecue grill on medium. Spray the salmon with cooking spray and sprinkle with pepper. Add to the grill and cook for 8-10 minutes, turning once, or until the salmon is just cooked.

3 Divide the salad leaves between serving plates.

Using a small, sharp knife, remove the skin and white pith from oranges. Thinly slice the oranges into rounds. Place orange, onion and salmon on plates. Drizzle with the dressing and sprinkle over almonds. Serve.

COOK’S TIP

To toast the almonds, cook in a small non-stick frying pan over medium heat, stirring often, for 2–3 minutes or until lightly toasted.

NUTRITION INFO

PER SERVE 1370kJ, protein 24g, total fat 18.8g (sat. fat 4.6g), carbs 14g, fibre 4g, sodium 57mg • Carb exchanges 1

• GI estimate low

• Gluten free

• Lower carb