A wonderful recipe and very simple to make. Makes 2 servings
2 salmon steaks
Tandori paste (or a mixture of olive oil, lemon juice and garlic as an alternative)
1 large organic cucumber
fresh organic mint
Paris Creek organic natural yoghurt
Head of organic broccoli
Loose organic spinach leaves
Hastings Valley organic fetta cheese
Place two salmon steaks in an oven proof dish, and spread on a 5mm layer of tandori paste (for a less spicy alternative, try a mix of 2 tablespoons of olive oil, a dash of lemon juice and crushed garlic on top of the steaks. Cook in the middle of the oven at 180 degrees (fan oven) for approx 25mins.
Remove the seedy part of the cucumber and dice into very small pieces. Chop the fresh mint leaves. Mix the cucumber and mint with half a cup of the yoghurt. A wonderful complement to the salmon. Serve with steamed organic broccoli and fresh spinach leaves mixed with chunks of fetta cheese.
Where possible, try using organic ingredients to ensure complete chemical free pear and grape salad.
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