As much as I love eating fish, and desperately trying to stick to this pescetarian way of living in aid of 'Getting Bride Ready', sometimes, (sometimes) it can get really boring, so I am always thinking of ways to switch up my meals and at times relapse and give into a chicken thigh.
Not a fishy eater? No worries, you can try my Grilled Chicken Summer Salad, made with mango, pomegranate and feta cheese. Very similar and just as delicious!
TIP: Score the fish skin with a knife to stop the fish skin from shrivelling and shrinking when it hits the pan.
Prep Time: 10 minutes
Cooking Time: 10 minutes
2 tbsp Honey
1/2 tsp Fish Seasoning
1 tbsp Oyster Sauce
1tbsp Olive Oil
Prep your salad by rinsing the salad leaves, cutting the mango, cucumber and feta to one side.
Season the fillet with honey, oyster sauce, fish seasoning and a pinch of black pepper, garlic powder, chilli flakes and mixed herbs.
Once fully marinated, score the skin with a sharp knife.
Heat a frying pan with 1tbsp of olive oil and wait about 30 seconds - 1 minute for the oil to heat up.
Once oil is hot, place salmon in pan skin down first and pan fry for five minutes, then turn over and repeat.
Whilst salmon cooks, make your salad by adding all the ingredients together and the place in a salad bowl.
Once salmon is ready, place fillet on the bed of salad and serve.
Did you make this recipe?