Pan fried salmon with peach tomato and puffed rice salad

Jacqueline Alwill

Brown Paper Nutrition

Make the most of the summer stone fruit whilst they are sweet and abundant with this amazing Pan Fried Salmon with Peach Tomato and Puffed Rice Salad.

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Serves 2

Gluten free : Dairy Free

2x 160g salmon fillet

2 cups leafy greens

1 fresh, ripe peach, sliced into 16 pieces

1/2 cup cherry tomatoes, sliced in half

1/4 cup finely sliced, pickled red onion

1/2 cup Crispy Rice Puffs (I used Freedom Foods)

2 tsp baby capers

2x lemon or lime wedges

Dressing: Find the dressing recipe I love here

Pat salmon skin dry with paper towel, and if aiming for a crispy skin, salt the skin. Heat a fry pan on medium to high heat and add extra virgin olive oil to coat the pan. Cook salmon skin side down for 4-5 minutes, flip and cook a further 2-3 minutes. Cook less if wanting more tender salmon. Whilst salmon cooks make the salad by adding leafy greens to a bowl with sliced peach, cherry tomatoes, pickled red onion (or if using fresh simply use less of it). Drizzle with 2-3 tsp dressing and toss gently to coat. Add rice puffs to the bowl and toss. Once salmon is cooked, pop on the top of the salad. Add some extra dressing over the salmon, sprinkle with capers, season, add a wedge of lemon or lime and serve.