Salmon Salad topped with Seaweed & Soy Seeds

Serves 4 – 6

Ingredients:

1 x English Cucumber, very finely sliced
1 x sliced avocado
3 x Iceberg lettuce leaves
1 x baby red onion, finely sliced
70g Seaweed & Soy Salad Seeds (or Red Bell Pepper & Chilli, for a hint of spice!)
2 x medium sized fresh salmon fillets
1 tablespoon Extra Virgin Olive Oil

Dressing:

For Seaweed & Soy Seeds:
5 x tablespoons soy sauce
1 x teaspoon of wasabi paste

For Red Bell Pepper & Chilli Salad Seeds:
5 x tablespoons Balsamic Vinegar (as dressing)
1 teaspoon of honey

Method:

1. Lightly grill salmon fillets, for about 8 minutes (ensuring that the inside is still plump and moist)
2. Allow to cool, totally
3. Arrange lettuce, cucumber and avocado on a flat platter
4. Top with sliced onions
5. Arrange salmon fillets across salad
6. Sprinkle entire salad with Seaweed & Soy Salad Seeds (or Red Bell Pepper & Chilli Salad Seeds)
7. Mix together dressing ingredients (and shake well)
8. Drizzle over salad
9. Serve and enjoy.