Recipe: Nadiya's Rawas Salad

Nadiya Sarguroh's Rawas or Salmon Salad is loaded with omega-3 fatty acids.

It is fresh, zesty, yummy and light on the stomach. Have it before you head to the gym or if you're craving a light lunch or dinner.

It doesn't take any effort to rustle up and makes for a high-protein meal at any time of the day.

Not a huge fan of salmon? Swap it for tinned tuna or roasted/boiled chicken or tofu.

Nadiya is a lawyer who loves to cook, especially fusion fare.

Salmon Salad

Serves: 2

Ingredients

• 2 boneless rawas or salmon fillets, about 250 gm
• 300 gm mixed salad leaves of choice, like lettuce, arugula, kale, pak choi
• 1 tbsp extra virgin olive oil
• 1 tsp black pepper powder
• Juice of 1 neebu or lemon
• 1 tsp smoked paprika
• 1 tsp mixed herbs
• Salt to taste, around a pinch

Method

• Preheat an oven to 200°C.
• Line a baking tray with foil.
• Wash the salmon fillets and pat dry.
  Sprinkle a little bit of the black pepper and the mixed herbs, paprika, salt and the olive oil on the fillets.
  Gently rub.
• Place the salmon on the prepared baking tray.
  Bake for about 20 minutes at 200°C.
• Meanwhile, divide the salad leaves into two separate bowls.
  Squeeze in the lemon juice and add some more salt and the remaining pepper.
• Once done, take out the baked salmon from the oven, mildly cool and shred it using a fork.
  Add it to each salad bowl and lightly toss.
  Serve warm.

Nadiya Sarguroh lives in Mumbai and publishes the food blog HautePot.

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