Grilled salmon with lentil salad and mint yoghurt
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Time to make:
$5.50 per serve
(at time of publication)
Full ingredients list:
4 x 125g frozen salmon fillets, defrosted
3/4 cup McKenzie’s SuperBlend Protein (lentils, quinoa, beans)
8 cups rocket leaves
1/3 cup flat-leaf parsley, chopped
1/2 red onion, finely sliced
1 avocado, diced
1 Lebanese cucumber, sliced
2–3 teaspoons balsamic vinegar
170g tub reduced-fat plain yoghurt
juice of 1/2 lemon, plus lemon wedges, to serve
2 teaspoons mint, chopped
1/4 teaspoon cumin
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180°C. Line a baking tray with baking paper. Place salmon fillets on tray and bake for 10–15 minutes, or until cooked to your liking.
Step 2Meanwhile, place SuperBlend in a saucepan with 3 cups of boiling water. Boil for 15 minutes, stirring occasionally, then drain well and rinse under cold water; drain again. Toss together with rocket, parsley, onion, avocado and cucumber in a large salad bowl. Drizzle with vinegar.
Step 3Mix sauce ingredients together in a small bowl. Serve grilled salmon with lentil salad and yoghurt sauce with lemon wedges on the side.
McKenzie’s packaging states its SuperBlend may contain traces of gluten. For a gluten-free meal, use plain quinoa instead.
About this recipe
First published: August 2016