Pan fried salmon with peach tomato and puffed rice salad
Make the most of the summer stone fruit whilst they are sweet and abundant with this amazing Pan Fried Salmon with Peach Tomato and Puffed Rice Salad. WATCH HOW
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Paper towel
- Spatula
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 2x 160g salmon fillet
- 2 cups leafy greens
- 1 fresh, ripe peach, sliced into 16 pieces
- 1/2 cup cherry tomatoes, sliced in half
- 1/4 cup finely sliced, pickled red onion
- 1/2 cup Crispy Rice Puffs (
- I used Freedom Foods
- 2 tsp baby capers
- 2x lemon or lime wedges
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