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4 tbsp
2 tbsp
1
2
2
1 cup
1
1/4 cup
2 tbsp
3 tbsp
1/4 cup |
butter
freshly squeezed lime juice
clove garlic, crushed
large fresh salmon fillets
stalks celery, chopped
cherry tomatoes, halved
onion, cut into thin rings
pine nuts, toasted
chopped fresh chives
freshly squeezed lemon juice
olive oil |
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Method :
In a large frying pan, heat the
butter over medium heat. Add the lime juice and garlic,
cook 1 minute. Add the salmon and cook for 3
minutes each side. Remove frying pan from heat and
cool salmon to room temperature. Reserve salmon juice from pan and
refrigerate. In a salad bowl, arrange the
celery, tomatoes, onion and pine nuts. Break salmon gently into
bite-sized pieces and add to the salad, sprinkle the chives over the
top. Add the lemon juice and olive oil
to the reserved pan juices, mix well and pour over salad.
Serves 4
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