Shaved Courgette Salad with Salmon, Feta and Pomegranate
salmonsaladcourgettefetapomegranatelighthealthy
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Ingredients
500g salmon fillets
20g dill sprigs, plus extra to sprinkle
2 large courgettes, trimmed, shaved into ribbons
70g rocket
200g feta, crumbled
100g pomegranate seeds
1 tbsp chopped mint leaves
1/2 tbsp chopped oregano leaves
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil, plus extra to drizzle
1 tbsp runny honey
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Steps
- 1
Place the salmon fillets and dill sprigs in a deep pan and cover with cold water. Heat to medium until near boiling, then reduce to a simmer. Poach for 10-12 minutes for a slightly underdone centre, or 15-16 minutes for fully cooked.
- 2
Remove the salmon from the water, discard the dill, and drain on kitchen towel. Let cool slightly.
- 3
Whisk together the red wine vinegar, olive oil, and honey to make the dressing. Season with pepper.
- 4
Toss the courgette ribbons and rocket with the dressing and transfer to a platter. Top with crumbled feta, pomegranate seeds, chopped mint and oregano. Flake the salmon over the top, removing the skin. Finish with a drizzle of olive oil, pepper, and dill fronds.