Recipe: Skin-Loving Pulled Salmon Salad

As any nutritionist or derm will tell you, salmon is hands-down one of the best beauty foods. We’re always looking for new – and easy - ways to serve it. One guy who knows about ease is Tim Ryder, the founder of The Cook's Grocer - an awesome healthy food delivery service that delivers pre-shopped for and measured meals to your doorstep along with the simple instructions on how to cook them (no mess – no fuss!). Tim asked the nutritionists they work with for their most beauty-full recipe to share with us, and came back with this little beauty - pulled salmon with shaved fennel salad and dill yoghurt.

photo by the cook's grocer

photo by the cook's grocer

Not is it only packed with health and beauty benefits (hello glowy skin!), but it also takes only twenty short mins to make. And at just 589 calories per serving, the gluten-free and sugar-free meal is also completely guilt free. As Ryder explains, “this dish packs not one, but three beauty superfoods! Salmon is loaded with omega 3, which helps keep your skin supple and moisturised. Plus spinach is loaded with lutein, which keeps your eyes healthy and sparkling. Natural yoghurt is also great for your nails and teeth. It’s an all round winner.” 


2 x 160g Australian salmon fillets

1 can chickpeas

1 fennel bulb

1 stick celery

½ cup Baby spinach

100ml natural yoghurt

2 sprigs of dill

1 lemon

(Olive Oil, butter, salt & pepper not included)

 
All these ingredients arrive on your doorstep when you order from the cook's grocer

All these ingredients arrive on your doorstep when you order from the cook's grocer

 

1. Prep the salmon

Preheat your oven to 200°C on fan bake. Next, line a baking tray with greaseproof paper. Place the salmon on the tray and season it with salt and pepper, then drizzle with olive oil. Bake in the oven (skin side down) for 10 minutes. 

2. Assemble the salad

Drain and rinse chickpeas under cold water, then place in a bowl. Finely slice fennel and celery, using a mandolin if you have one. Next, add it to the bowl with the chickpeas and spinach. Whisk together the yoghurt with finely chopped dill, zest and juice of the lemon, and season well with salt and pepper. Combine ¾ of the dressing in the bowl with the salad and toss to perfection. 

3. Serve it up

Remove the salmon from the oven and allow it to cool slightly. Gently flake it into generous chunks. Plate the salad and top it with the salmon, and finish it off by spooning over the remaining yoghurt dressing.

This recipe and more is available for purchase with delivery from The Cook's Grocer via www.thecooksgrocer.com.au.

 

Story by Bryce Anable