Shredded Salmon with Fresh Cucumber Salad

Ingredients

• Salmon150 g
• Cucumber3/4 cup (90 g)
• Lettuce1 cup (35 g)
• Scallion1 tablespoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Preheat a pan over high heat to cook the salmon. Once heated, pour in half of the oil, spread and add the salmon.

2. 2

   Step 2

   Cook 2 minutes per side, then lower the heat and continue cooking for about 6-7 more minutes, depending on the desired doneness.

3. 3

   Step 3

   Once done, remove and allow the salmon to cool. Shred using two forks and set aside.

4. 4

   Step 4

   Meanwhile, thinly slice the cucumber and chop the scallion.

5. 5

   Step 5

   Mix the cucumber with the lettuce and scallion. Top with the crumbled salmon.

6. 6

   Step 6

   Season with the remaining oil and lemon juice. Season with salt and pepper to taste and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Shredded Salmon with Fresh Cucumber Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.