Ingredients
700g pumpkin
1 tbsp olive oil
200g green beans
trimmed
4 salmon fillets
approx. 125g each
125g baby spinach
1 red onion
finely sliced
chopped coriander
to serve
lime wedges
to serve
1 tbsp chilli jam
For dressing
1 tbsp fish sauce
For dressing
1 tbsp brown sugar
For dressing
2 tbsp lime juice
For dressing
½ cup fish or vegetable stock
(125ml), For dressing
Allergy Advice
Contains Fish
Equipment
- 1 baking tray
- 1 pan
- 1 small saucepan
- 1 non-stick frypan
- 1 large bowl
Instructions
- Preheat oven to 200°C (180°C fan-forced). Peel and cut pumpkin into a 1.5cm dice. Toss in olive oil, lay on a baking tray and roast for 25 minutes until tender.
- Cook beans in a pan of simmering water for two minutes until tender. Drain and rinse under cold water.
- For dressing, combine all ingredients in a small saucepan. Bring to the boil and simmer for 5 minutes. Set aside.
- Heat a non-stick frypan over medium heat. Cook salmon fillets skin-side down for 3 minutes. Turn and cook for a further 3 minutes. Remove to a plate and spoon over half the dressing.
- Combine spinach, onion and beans in a large bowl. Distribute evenly among serving plates. Top with roast pumpkin and a piece of salmon. Drizzle over remaining dressing. Garnish with coriander and extra lime wedges.
Notes
Tip
Choose a Thai-style chilli jam from the supermarket or Asian grocer.
Variation
Add extra sliced fresh chilli for a spicier salad.
