Prep Premium White Condiment
Prep Premium Lemon Infused Oil
Prep Premium Garlic Infused Oil
Prep Deli
Wild Salmon & Spinach Salad with Basil Mayo
- Course Type: Main Course
- Serves: 4
- Cooking Time: 40 mins
- 30ml Prep Premium Garlic Infused Oil
- 30ml Prep Premium Lemon Infused Oil
- 30ml 30ml Prep Prep Premium White Condiment
- 30ml Prep Deli Butter Alternative
- 4 Wild Atlantic Salmon fillets
- 50g Lion Mayo
- 50g basil leaves
- 5g garlic salt
- Sea salt and pepper to taste
- 100g baby spinach leaves
- 200g potato, sliced
- 12 cherry tomatoes, quartered
- 1 avocado chopped into slices
- 1/4 cucumber sliced
- 1 red onion finely sliced into rings
- 50g toasted pine nuts
For the basil mayonnaise mix finely chopped basil leaves with the Lion Mayo, add 10-15ml of Prep Premium Lemon Infused Oil and season with garlic salt. It should taste delicately tart with a hint of lemon and garlic add more Prep Premium Lemon Infused oil if desired.
Preheat the oven to 180°C (fan). Place the potatoes in a baking dish, drizzle with the Prep Premium Infused Garlic Oil, season with salt and pepper. Mix everything well. Bake in the oven for about 15 minutes until crispy and golden brown.
In the meantime, prepare the salad adding the spinach leaves, tomatoes, cucumber, avocado slices and onion rings to a bowl.
Drizzle with 15ml Prep Premium Lemon Infused Oil and 30ml Prep Premium White Condiment. The oil has an intense note, so season carefully with salt and pepper to taste. Set aside.
Lightly rub the salmon with 15ml Prep Premium Garlic Infused Oil on both sides. Heat the Prep Deli Butter Alternative in the pan and fry the salmon over medium heat for 3-4 minutes on both sides.
Carefully mix the potatoes with the spinach salad just before serving. This will keep them crispy.
Divide the salad between 4 plates and place the salmon on the salad then top with a spoonful of basil mayo and sprinkle with the pine nuts.
