Recipe Instructions:
Ingredients
2 tbsp fresh lemon juice
1 tbsp pomegranate molasses
2 tsp maple syrup
2 x 150g skinless salmon fillets
250g green beans, halved lengthways
145g (1 cup) podded frozen edamame
100g baby spinach
1⁄4 small red cabbage, shredded
1 avocado, sliced
1⁄2 cup fresh continental parsley leaves
2 tbsp pomegranate arils
1 tbsp sunflower seeds
4 Method Steps
Step 1
Combine 1 tbsp lemon juice, 3 tsp pomegranate molasses and 1 tsp maple syrup in a shallow dish. Add the salmon and turn to coat. Set aside for 10 minutes to marinate. Combine remaining lemon juice, molasses and maple syrup in a small bowl.
Step 2
Meanwhile, cook the green beans and edamame in a steamer basket over a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.
Step 3
Heat a large chargrill pan or non-stick frying pan over medium-high heat and spray lightly with oil. Cook the salmon for 2-3 minutes each side or until golden, caramelised and cooked to your liking. Set aside to cool slightly then break into large flakes.
Step 4
Combine the spinach, cabbage, avocado, parsley, beans and edamame in a large bowl. Divide among serving plates. Top with the salmon, pomegranate arils, sunflower seeds and dressing. Serve immediately.
