Main Course

Baked salmon steak with spinach salad

Salmon with spinach salad

One of my favorite quick meals is Baked Salmon steak with spinach, pineapple, cucumber and passion fruit salad. Occasionally I will use Salmon fillets instead and change up the salad ingredients.

It has been a while since I have cooked salmon, but only because for a long time it was the only fish I ate here in Dubai. After a while my taste buds protested and I went off it completely, aside from the occasional smoked salmon at breakfast.

The health benefits of eating Salmon include a high omega-3 fatty acid content and the intake of such foods has been associated with decreased risks of stroke, heart attack, high blood pressure and other illnesses. Personally, I take a 1000mg omega-3 gel capsule every day for the past few years and have found that it helps with the inflammation of the rheumatoid arthritis as well as keeping my skin and joints more supple.

This recipe is so easy and you can use either ready made Cajun seasoning or home made fish masala. If you prefer something with more sauce why not try this Cape Malay Pickled fish recipe or this delicious Chicken and Mushroom pie.

Salmon with spinach salad

Baked salmon steak with spinach salad

Course: Main Course
Cuisine: Cape Malay
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 1
Author: Razena Schroeder
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Ingredients

  • 1 salmon steak - approximately 200 grams
  • Cajun seasoning - to taste
  • 2.5 ml oil optional
  • 250 ml spinach leaves
  • 1 small cucumber
  • 125 ml pineapple chunks
  • half a passion fruit
  • 1 small carrot

Instructions

  1. Preheat the oven and turn on the grill function (broiler).
  2. Season the salmon with the cajun spice and oil (if using) and allow to marinate for at least 10 minutes covered.
  3. Place on a foil lined baking sheet under the grill (broiler) and test the fish for doneness after 5-7 minutes.
  4. Remove from the oven when cooked to your taste.
  5. Allow the fish to cool.
  6. Spread the spinach leaves on the plate.
  7. Slice the carrot into sticks, and the cucumber and pineapple chunks into the same bite sized pieces and arrange over the spinach.
  8. Place the cooled fish on the salad and add the passion fruit around the salad.
  9. Season the salad, if required.

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2 Comments

  • Reply
    Fareeha
    November 17, 2015 at 5:30 pm

    This simply looks so awesome. What not to love in it!! Everything is just so healthy in here.. yummy salmon

    • Reply
      Razena Schroeder
      November 17, 2015 at 9:11 pm

      JazakAllahu khairan for the kind words. It was a simple but delicious and filling first recipe for the ‘lunch at my desk’ challenge that I set for myself for the Diabetes awareness month, Alhamdulillah.

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