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Salad
Salmon, Cucumber Chili Salad
3 cups cucumber, unpeeled and sliced
2 tsp jalapeno pepper, seeds, minced
½ cup scallion, chopped
3 tbs fresh cilantro, chopped
1½ tbs fresh mint, chopped
750g salmon fillet, deboned and skin removed cut
into 4 pieces
3 tbs fresh lemon juice
1 tbs soy sauce
1 tbs extra virgin olive oil
salt and black pepper
How
to cook:
1.
Start chopping the first 5 ingredients.
2.
While chopping ingredients, preheat a stainless steel
10-12 inch skillet on medium high heat for 2 minutes. Rub salmon
with 1 TBS lemon juice and season with a little salt and pepper.
3.
Place salmon in hot pan and cook for 2-3 minutes. Turn
and cook another 2-3 minutes, depending on thickness of salmon. This
is our (Stove top Searing) cooking method.
4.
While salmon is cooking, finish chopping ingredients
and whisk together lemon juice, soy sauce, olive oil, salt and
pepper. When ready to serve toss with cucumber mixture. Do not toss
ahead, as it will dilute the flavor.
5.
Place cucumber salad on a platter and place salmon on
top. Garnish with a sprig of cilantro and serve.
Chili Salad
1 medium lettuce
2 cups corn chips
1 large tomato, chopped
120g pepperoni, thinly sliced
¼ cup pitted ripe olives
½ cup shredded cheddar cheese
1 can chili con carne, hot or mild
How
to cook:
1.
In bowl, mix lettuce, corn chips, chopped tomatoes,
pepperoni, olive and cheese.
2.
Meanwhile, in pan heat canned chili until bubbly.
3.
Immediately pour on top of salad.
4.
Toss lightly to coat.
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