serves
2
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Eating for Good Sleep
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- 150 g frozen edamame or baby broad beans
- 150 g broccoli, cut into small florets
- 150 g hot-smoked salmon or smoked mackerel fillets, flaked
- 50 g baby spinach leaves (around 2 handfuls)
- 1 small avocado, sliced
- chilli flakes, to taste (optional)
- 25 g flaked almonds, toasted
- ½ lemon, juiced
- 2 tbsp extra-virgin olive oil
- black pepper
Instructions
- Bring a medium saucepan of water to the boil, then add the edamame and broccoli to the boiling water. Return to the boil and cook for 3 minutes, or until the broccoli is bright green, then drain in a colander and rinse under running water, until cold.
- Transfer the blanched vegetables to a large serving bowl with the hot-smoked salmon, baby spinach leaves, avocado and chilli flakes (if using). Toss together gently.
- Sprinkle the hot-smoked salmon salad with the flaked almonds and drizzle with lemon juice and olive oil. Season with a generous pinch of black pepper and serve.
Note
- The dried chilli flakes can be substituted with fresh chilli for spice lovers.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Eating for Good Sleep
