Seared salmon salad with asparagus, avocado and toasted almonds

(serves 3)

Just got back from a lovely weekend away in Terrigal with the girls, well actually it was Mon-Wed but i guess when you're not working full-time there's no big difference - woot! It makes such a difference to get out of Sydney sometimes - just relax, enjoy the sunshine, go for a nice bush walk, take some silly photos, have some good food with beautiful company!

This recipe was just a simple throw-together for a lazy dinner with no real cooking resources except a tuck-away electric stove and pan. Admittedly, i did bring up a few essentials ~ olive oil, salt, pepper, soy sauce and sesame seeds, can't go anywhere without them! :)

Delicious brunch @ The Fat Goose, Killcare

Band shot @ Somersby Falls, Brisbane Waters National Park

Fruit wine tasting @ Fires Creek

Prep time: 15min
Cooking time: 10min

Ingredients:
500g raw salmon fillets
200g mixed salad leaves
1 punnet cherry tomatoes (or vine-ripened tomatoes)
1 bunch asparagus
1 avocado
soy sauce
sesame seeds, toasted
50g toasted slivered almonds
rind and juice of 1/2 lemon (optional)

Method:
1. Rinse the salmon fillets and pat dry. Sprinkle with salt, then marinate in soy sauce for 5-10min.
2. Meanwhile, wash the lettuce, pat dry and toss with olive oil, salt and pepper in a large salad bowl.
3. Cut 2-3cm off the stalk of the asparagus, then cut into 3cm strips. 
4. Heat a pan on medium-high heat and add 1/2 T olive oil. Add in the asparagus and pan-fry for 3-4 minutes, sprinkle with salt and pepper and continue to cook until slightly withered. Remove and add to the salad bowl.
5. Wash, dry and halve the cherry tomatoes and toss into the salad.
6. Cut the avocado in half, then into squares. Spoon out from the skin and toss into the salad bowl.
7. Heat the pan on medium-high heat again, add 1/2 T olive oil then add the salmon. Cook for 2-3 min then turn over, searing each side. Remove from the pan, cool and flake on top of the salad. 
8. Toss the salad with olive oil, salt, pepper and sesame seeds.
9. Serve with toasted almonds (and maybe a glass of white wine)!