Name: SALMON, BEETROOT AND FETA SALAD
Cook time: 20 min
Ingredients: 2 Tbsp olive oil; 2 Tbsp red wine vinegar; 1 Tbsp honey; 1 tsp Dijon mustard; 2/3 cup frozen shelled edamame beans ((100g)); 250 g microwave pouch brown, red and wild rice ((8.8oz)); 100 g mesclun lettuce ((3.5oz)); 225 g canned diced beetroot, drained ((7.9oz)); 100 g feta cheese ((3.5oz)); 1/3 cup walnut halves ((40g)); 1 1/2 tsp honey; 1 tsp butter; Pinch salt; 2 tsp olive oil; 450 g fresh salmon, skin on, deboned ((4 fillets/1lb))

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This salmon, beetroot and feta salad is not just delicious – it’s full of goodness too! A quick and easy lunch or dinner ready in just 20 minutes.

The honey walnuts are super easy to make and add a little more pizzazz than regular toasted walnuts. You can use this method for any type of nuts.

If you don’t like beetroot or salmon, you can still make this recipe. Check out the recipe notes for some good alternatives.

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SALMON, BEETROOT AND FETA SALAD

Keyword: FISH, MAIN MEALS, SEAFOOD

Difficulty: Easy

Ready In: 20 minutes

Serves: 4

This salmon, beetroot and feta salad is not just delicious - it’s full of goodness too! A quick and easy lunch or dinner ready in just 20 minutes.

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Ingredients

SALAD

2 Tbsp olive oil
2 Tbsp red wine vinegar
1 Tbsp honey
1 tsp Dijon mustard
2/3 cup frozen shelled edamame beans (100g)
250 g microwave pouch brown, red and wild rice (8.8oz)
100 g mesclun lettuce (3.5oz)
225 g canned diced beetroot, drained (7.9oz)
100 g feta cheese (3.5oz)

HONEY WALNUTS

1/3 cup walnut halves (40g)
1 1/2 tsp honey
1 tsp butter
Pinch salt

SALMON

2 tsp olive oil
450 g fresh salmon, skin on, deboned (4 fillets/1lb)

Instructions

PREPARE SALAD INGREDIENTS
Place oil, vinegar, honey and mustard in a small jar and shake until well combined. Season to taste with salt and pepper.
Microwave edamame beans for 1 1/2 minutes, until completely defrosted. Microwave rice according to instructions on packet.
COOK WALNUTS
Heat a large frying pan on medium-high. Add walnuts, honey, butter and salt and cook for about 3 minutes, until toasted and caramelised. Remove onto a piece of baking paper and leave to cool.
COOK SALMON
Rub oil into the salmon skin and season well with salt and pepper. Carefully wipe or rinse frying pan used to cook walnuts and return to a medium-high heat. Cook the salmon, skin side down, for about 4 minutes, until crispy. Turn over and brown the top and sides of the salmon until virtually cooked through. Remove from heat and rest for 2 minutes.
MAKE SALAD
While salmon cooks, combine lettuce, edamame, rice, beetroot and crumbled feta in a large salad bowl. Drizzle with dressing and toss to combine. Sprinkle walnuts on top.
SERVE
Serve salmon with a big helping of salad on the side.

Recipe Notes

WINE MATCH: Try a Pinot Gris.
GLUTEN-FREE OPTION: This meal is naturally gluten-free.
INGREDIENT SWAPS / NOTES: If you don’t like beetroot, you could swap this for sundried or semi-dried tomatoes instead. Salmon can be swapped for chicken tenderloins (increase quantity to 600g / 1lb 5oz).
STORING AND REHEATING: Store salmon separate to salad. Salmon can be reheated in the frying pan (best for crispy skin) or microwave, or eaten cold and flaked through the salad.