The Ultimate Salad Book by Chantal Lascaris

Author:Chantal Lascaris
Language: eng
Format: epub
Publisher: Struik Lifestyle

600g swordfish steak, filleted

1 Tbsp olive oil

1 large cucumber, sliced on the diagonal

2 stalks celery, chopped

1 cup roughly chopped baby spinach

½ cup roughly chopped fresh mint

DRESSING

¼ cup rice wine vinegar

½ cup coconut milk

salt and pepper to taste

1.Mix the ingredients for the Cajun rub.

2.Cut the swordfish into bite-size pieces and place into a sealable bag with the olive oil and Cajun rub. Gently massage the bag to ensure the fish is well coated. Place in the fridge for about 30 minutes to allow the flavours to develop.

3.Toss the cucumber, celery, baby spinach and mint in a serving bowl.

4.Heat a non-stick frying pan and sauté the swordfish for about 5 minutes until just cooked. Be careful not to overcook the fish, as it can become dry. Add a touch more olive oil if necessary. Allow to cool slightly before adding the fish to the salad.

5.Whisk the dressing ingredients and drizzle over the salad.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.