I modified and swapped salmon for king prawns marinated in garlic and lemon juice and quickly fried. Added beetroot to the salad and didn’t use the horseraddish cream. Tasted delicious haven’t worked out revised calories. Delicious and easy.
To Die For…..A Delicious Combination!
• 2 salmon fillets, at room temperature | 1 teaspoon extra virgin olive oil | 100g radishes | 1 avocados | 1/2 lime | 1 tablespoons creamed horseradish | 2 tablespoons greek yoghurt | 1 ripe pear | 2 handful spinach & rocket leaves
Add 1 tablespoon oil in a frypan, lay salmon skin side down cook for 5 minutes on medium heat, flip over and cook another minute. Meanwhile, cut radishes in half. Remove flesh from avocado and place in a bowl. Finely grate ¼ teaspoon of zest from the lime, then juice it. Add zest and juice to avocado and mash together roughly with a fork. Season to taste with salt and pepper. In another bowl, mix creamed horseradish into Greek yoghurt with a pinch of salt. Cut pear in half lengthways and remove the core and stem, then thinly slice it. To serve, lay salad leaves on your platter or plates. Break salmon into chunks and sit it on top. Dollop on avocado. Lay sliced pear and radishes on top, then drizzle with Greek yoghurt. Serves 4