Mackerel Salad Recipe
Mackerel Salad Recipe | Burn
Ingredients
- 1 tsp coconut oil
- 130g mackerel fillet
- ½ tsp ground coriander
- ½ tsp rosemary
- 1 garlic clove, crushed
- 100g spinach
- 1 medium tomato, sliced
- ½ red chilli, finely chopped
- 1 tsp olive oil
- 1 tbsp balsamic vinegar
- Juice from ½ lemon
- 1 tbsp Greek yoghurt (full fat)
- 1 tsp English mustard
- A few fresh basil leaves
Directions
- In a frying pan on medium heat, heat the coconut oil and then place in the mackerel skin side down.
- Sprinkle it with the coriander, rosemary, garlic and salt and pepper. Cook for 6 minutes and then turn and cook until golden.
- On a plate, place on the spinach and tomatoes, scatter it with the chilli and then dribble over the olive oil, balsamic vinegar and lemon juice. Place your cooked fish on top.
- Mix together the yoghurt and mustard and dribble on top of the fish. Finish by scattering over the basil leaves.
- Kcal: 501
- Protein: 31g
- Fats: 35g
- Carbs: 10.9g
- Fibre: 6.9g
