Baked salmon steak with spinach salad
This versatile baked salmon steak is easy and quick to prepare and serve with a salad of baby spinach and seasonal fruits and salad greens.
- 200 grams salmon steak
- 2.5 ml fish masala spice blend (approximately 1/2 teaspoon)
- 2.5 ml oil (optional)
- 250 ml spinach leaves
- 1 small cucumber
- 125 ml pineapple chunks
- 1/2 passion fruit
- 1 small carrot
- Preheat the oven and turn on the grill function (broiler).
- Season the salmon with the fish masala spice powder and oil (if using) and allow to marinate for at least 10 minutes covered.
- Place on a foil lined baking sheet under the grill (broiler) and test the fish for doneness after 5-7 minutes.
- Remove from the oven when cooked to your taste.
- Allow the fish to cool.
- Spread the spinach leaves on the plate.
- Slice the carrot into sticks, and the cucumber and pineapple chunks into the same bite sized pieces and arrange over the spinach.
- Place the cooled fish on the salad and add the passion fruit around the salad.
- Season the salad, if required.
Components 200 grams salmon steak 2.5 ml fish masala spice blend (roughly 1/2 teaspoon) 2.5 ml oil (optional) 250 ml spinach leaves 1 small cucumber 125 ml pineapple chunks 1/2 passion fruit 1 small carrot Method Preheat the oven and turn on the grill function (broiler). Season the salmon with the fish masala spice powder and oil (if using) and allow to marinate for at least 10 minutes covered.
Place on a foil lined baking sheet under the grill (broiler) and test the fish for doneness after 5-7 minutes. Remove from the oven when cooked to your taste.
Slice the carrot into sticks, and the cucumber and pineapple chunks into the same bite sized pieces and arrange over the spinach. Place the cooled fish on the salad and add the passion fruit around the salad.