Ingredients
- Olive oil spray
- 4 x 175g salmon fillets with skin
- 1 large green capsicum, chopped
- 2 Lebanese cucumbers, chopped
- 3 ripe tomatoes, chopped
- 1 small red onion, finely chopped
- 2 tablespoons roughly chopped flat-leaf parsley
- 2 pita bread rounds, toasted, torn into bite-sized pieces
- 1 1/2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons white wine vinegar
Method
- Step 1Spray a chargrill pan or non-stick frypan with oil and heat over medium-high heat. Season fish, then cook skin-side down for 4 minutes or until crisp. Turn and cook for a further 2-3 minutes until cooked but still pink in centre. Set aside, loosely covered with foil, to rest while you make the salad.
- Step 2For the fattoush salad, combine all the remaining ingredients in a bowl, season and toss to combine. Serve immediately with the salmon.
- High protein
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2192 kj
Energy
26g
Fat Total
6g
Saturated Fat
4g
Fibre
47g
Protein
114mg
Cholesterol
239.99mg
Sodium
6g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
