Baked Salmon steak with spinach, pineapple, cucumber and passion fruit salad is one of my favorite healthy baked salmon recipes. Although this is a baked salmon steak recipe it can just as easily be done as a grilled salmon steak recipe or pan fried salmon steak recipe.
It is very versatile and occasionally I will use Salmon fillets instead of salmon steaks and change up the salad ingredients to make it a more substantial evening meal.
For a long time salmon was the only fish I ate here in Dubai and I learned how to cook salmon in a pan and how to cook salmon in the oven. 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 grilled salmon steak recipe is so easy and you can use either my home made Fish Masala spice blend or ready made Cajun seasoning. The salmon steaks have little skin on them but when I use salmon fillets I find that it tastes much better with crispy skin.
If you prefer something more substantial why not try this Chili Garlic Prawn Pasta with lemon butter sauce. For a less indulgent main meal this Cape Malay Pickled fish is a treat with fresh buttered hot cross buns.
Baked salmon steak with spinach salad
- 200 grams salmon steak
- 2.5 ml fish masala spice blend (approximately 1/2 teaspoon)
- 2.5 ml oil (optional)
- 250 ml spinach leaves
- 1 small cucumber
- 125 ml pineapple chunks
- 1/2 passion fruit
- 1 small carrot
- Preheat the oven and turn on the grill function (broiler).
- Season the salmon with the fish masala spice powder and oil (if using) and allow to marinate for at least 10 minutes covered.
- Place on a foil lined baking sheet under the grill (broiler) and test the fish for doneness after 5-7 minutes.
- Remove from the oven when cooked to your taste.
- Allow the fish to cool.
- Spread the spinach leaves on the plate.
- Slice the carrot into sticks, and the cucumber and pineapple chunks into the same bite sized pieces and arrange over the spinach.
- Place the cooled fish on the salad and add the passion fruit around the salad.
- Season the salad, if required.
Nutritional information for the recipe is approximate only and we cannot guarantee the accuracy of the nutritional information given.
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