Wild Salmon & Beetroot Salad

Today’s recipe is from Mum of two Dyala Madani, who has already shared with us a few of her recipes before. Click here to view them.  She blogs at Umamimami sharing yummy family recipes. This is a simple and nutritious,summer salad  for a delicious weekday lunch treat.


1 Fillet/Portion Wild Salmon 

12 oz. Steamed Green Beans

5 Cooked Beetroots, chopped into crescents

2 Cups Leafy Greens 

1 Cup Walnuts 


4 Heaped Tbsps. Sour Cream

5 Tbsps. Olive Oil

Sea Salt, to taste

Season Salmon with 1/2 Tsp. Ground Turmeric & 1/2 Tsp. Sea Salt. Cook on medium heat in some Coconut Oil until cooked through. Remove Skin & break up the Fish with your fingers. 

Plate Leafy Greens as your base. Cover with Green Beans. Paint on Dressing. Top with Salmon, Beetroots and Walnuts as below. Enjoy.