Grilled salmon fillets with salad and pistachio dressing
- 4 salmon fillets
- 2 slices stale bread
- 7 tbsp olive oil
- 125 g pistachio nuts, shelled
- 1 shallot (finely chopped)
- 1 clove of garlic (crushed)
- 1 lime (squeezed)
- 1 tbsp dill
- 1 tsp Dijon mustard
- 1 tsp dried thyme
- 200 g corn salad (lamb’s lettuce)
- 75 g rocket lettuce
Grease the salmon fillets with a little olive oil and grill in a grill pan.
Using the food processor, reduce the bread to fine breadcrumbs.
Heat 2 tbsp olive oil in a frying pan. Fry crumbs for 4 minutes on a low light/at a low setting until crispy and golden brown.
Remove the skin from the pistachio nuts.
Whisk the remainder of the oil, shallot, garlic, lime juice, mustard and thyme in a salad bowl. Season to taste with salt and pepper.
Mix the pistachio nuts into the dressing.
Sprinkle the breadcrumbs over the dressing.
Serve with the lettuce. Dribble the dressing over the salmon and the salad.
- 16 g
- 6 %
- 55 g
- 79 %
- 34 g
- 68 %
- 33 %
- Sat. fat
- 8 g
- 40 %