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30 Minutes
Fish

Crispy Salmon with Chunky Greek Salad

  • Family Friendly
  • Fast
  • Healthy

Perfect in its simplicity, Greek salad never fails to please with its mix of juicy, fresh and sharp flavours. We've given this one a rustic and chunky style and served it with pan-fried salmon for a dish that is the essence of easy everyday cooking.

Recipe

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1

Make Dressing

Peel and thinly slice eschalot. In a bowl big enough to fit the salad, add 2 teaspoons olive oil, red wine vinegar, eschalot, dried oregano and a generous pinch of salt and pepper and mix to combine. Set aside.

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2

Prepare Ingredients

Drain and rinse cannellini beans. Halve cherry tomatoes. Remove core and seeds from capsicum and discard. Cut capsicum into 3cm pieces. Cut cucumber into a 3cm pieces.

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3

Mix Salad

Add cucumber, cherry tomatoes, capsicum, cannellini beans and olives to bowl with the dressing and mix to combine. Season with generously with salt to taste.

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4

Cook Salmon

Heat a frypan over medium heat. Brush fish with remaining oil and season with salt. Place fish, skin-side down, in frypan and cook for 5–6 minutes. Turn and cook for a further 4 minutes for medium, or until cooked to your liking. While the salmon is cooking, continue with step 5.

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5

Add Feta

Crumble feta into large pieces and gently fold through salad.

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6

Plate Up

Divide salad between bowls and top with salmon to serve.

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Crispy Salmon with Chunky Greek Salad

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