Grilled Fish Salad — Lean Protein Power Bowl

The mise en place.

• ▢200g fish fillet (salmon, basa, or any firm white fish)
• ▢1 tsp olive oil
• ▢1 tsp lemon juice for marinating
• ▢1/2 tsp black pepper
• ▢1/4 tsp turmeric
• ▢1/2 tsp salt
• ▢1 garlic clove, minced
• ▢For the salad:
• ▢4 cups mixed greens (lettuce, spinach, rocket)
• ▢1 cucumber, sliced
• ▢1 cup cherry tomatoes, halved
• ▢1/2 red onion, thinly sliced
• ▢1/2 avocado, sliced (optional)
• ▢2 tbsp pumpkin seeds or walnuts
• ▢For the dressing:
• ▢2 tbsp olive oil
• ▢1 tbsp lemon juice
• ▢1 tsp Dijon mustard (or 1/2 tsp Indian mustard)
• ▢Salt and pepper

Step, by step.

1. 1

   Marinate fish with olive oil, lemon juice, black pepper, turmeric, salt, and garlic for 15 minutes.

2. 2

   Heat a grill pan or non-stick skillet over medium-high heat. Grill fish for 3-4 minutes per side until cooked through.

3. 3

   Meanwhile, prepare the salad: combine mixed greens, cucumber, tomatoes, red onion, and avocado in a large bowl.

4. 4

   Whisk all dressing ingredients in a small bowl.

5. 5

   Pour dressing over salad and toss gently.

6. 6

   Divide salad onto two plates. Top with grilled fish.

7. 7

   Sprinkle with pumpkin seeds or walnuts. Serve immediately.