Dive into crispy salmon, paired with a refreshing cucumber and fennel salad, a harmonious dance of flavours and textures that delights the senses.
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In a medium bowl, combine lemon rind and 1 1/2 tbs lemon juice with garlic and chilli, if using. Whisk in 1 1/2 tbs oil until well combined. Season with salt. Add cucumbers, fennel and half the mint and parsley, and toss to combine. Set aside to soften, tossing occasionally.
Meanwhile, lightly score the skin side of each salmon fillet. Pat dry with paper towel. In a large frying pan, place remaining oil and swirl to coat the base of the pan. Sprinkle salt all over salmon and place, skin-side down, in the cold pan. Place the pan over medium-high heat and cook, pressing down on the salmon occasionally, for 5 mins or until the skin is golden brown and crisp. Turn and cook for 2-3 mins or until salmon is cooked through with a rosy centre.
Divide the salmon and salad among serving plates. Sprinkle with remaining mint and parsley leaves to serve.
COOK. STORE. SAVE.
Use it up: Make mint sugar with the leftover mint leaves to sprinkle on desserts – see how it’s done at coles.com.au/berrytartwithmintsugar.
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Treat yourself this Easter with our exquisite lunch menu, featuring delicious dishes crafted to elevate your holiday celebration.
Our Coles brand fresh pork is Canstar award-winning and Sow Stall Free.
Dive into crispy salmon, paired with a refreshing cucumber and fennel salad, a harmonious dance of flavours and textures that delights the senses.
In a medium bowl, combine lemon rind and 1 1/2 tbs lemon juice with garlic and chilli, if using. Whisk in 1 1/2 tbs oil until well combined. Season with salt. Add cucumbers, fennel and half the mint and parsley, and toss to combine. Set aside to soften, tossing occasionally.
Meanwhile, lightly score the skin side of each salmon fillet. Pat dry with paper towel. In a large frying pan, place remaining oil and swirl to coat the base of the pan. Sprinkle salt all over salmon and place, skin-side down, in the cold pan. Place the pan over medium-high heat and cook, pressing down on the salmon occasionally, for 5 mins or until the skin is golden brown and crisp. Turn and cook for 2-3 mins or until salmon is cooked through with a rosy centre.
Divide the salmon and salad among serving plates. Sprinkle with remaining mint and parsley leaves to serve.