Salmon & Edamame Bean Salad

Ingredients:

• 400gm fresh salmon

fillets, skinned • Salt & pepper, to taste • 5ml olive oil • 200gm peas • 160gm edamame • 80gm red pepper, cut

into squares • 30gm Kalamata olives • 80gm red cabbage • 20gm basil • 15gm coriander • 15gm parsley • 2gm lemon

zest • 16ml lemon

juice • 8gm garlic,

minced • 40gm celery • 1 piece lemon

wedge

Method

Pre- heat the oven at 200° C. Place the salmon on a tray with salt and pepper, and a little olive oil, and cook for 20 minutes. Once cooked, remove from the oven and let cool.

In boiling salted water, add the peas and edamame, and cook for 3 minutes. Remove from the boiling water into a bowl with iced water, and let them cool. Once cooled, keep aside.

De- seed and dice the red pepper, and cut into 2cm x 2cm squares. Cut the red cabbage into fine strips, and olives in halves; place in a bowl. Finely chop the basil, parsley and coriander.

Arrange everything in a bowl and garnish with lemon zest and juice. Place the lemon wedge on the side and serve.