Gastography

Salmon and an aggressive amount of Summer fruit sounds like an odd pairing, but the fat in the fish really works well with the sweetness of the fruit.

gluten-free, paleo, pescatarian

Salmon & Fruits Salad

Salmon steaks – I had 2 pre-portioned steaks and used those

Garlic powder

Sweet paprika powder

Dried oregano

Salt & pepper

Lemon juice

A little oil

I preheat my air fryer to 400c for 3 mins, sprinkled the flesh side of the fish liberally with the spices and lemon juice and placed in the heated basket skin side down. I then hit the fillets with a couple blasts garlic oil and cooked for 4 mins. I de-skinned my fillets to serve.

While the salmon was going, I chucked the salad in a large bowl:

1/2 -1 cup watermelon, cut into bite-sized pieces

20 cherries, pitted and sliced

10-12 strawberries, hulled and quartered

2 nectarines, pitted and chopped

2 tsp each of fresh chopped: mint, cilantro & chives

1 tsp dried dill (fresh would be better but I used what I could find)

I tossed all with a dressing from:

1 Tbsp Dijon mustard

2 tsp fruity vinegar (my current is ume plum)

2 tsp sweetener (my current is coconut syrup)

2 Tbsp olive oil

2 tsp sweet paprika

1 tsp chili powder

Generous cracks salt & pepper

I finished my salad with sprinkles of flaked almond and my current favorite spicy topper – togarishi

Makes 2 big salads but could stretch with more fish