SERVES 2
INGREDIENTS:
2 Atlantic Salmon Steaks, Skin on
2 TBLS Olive Oil
FOR THE SALAD:
1 Cup Pearl Barley, Cooked
Dash of Apple Cider Vinegar
1 Red Onion, Thinly Sliced
250g Baby Beetroots, cooked, sliced thick
120g of Spinach & Rocket
S&P, to taste
METHOD:
Prepare the pearl barley as per packet instructions, once ready, add the vinegar.
Toss through the onion, spinach & rocket & baby beets. Set Aside
Heat the olive oil in a large non stick fry pan over a high heat, season both sides of the salmon and add to the pan, skin side skin side down, fry until skin turns golden in colour, turn and repeat on the other side.
Serve with salad & enjoy!
*OPTIONAL