Moroccan-Honey Salmon Salad

You Will Need:

• 2 salmon fillets

• 1 tablespoon moroccan spice blend

• 1 tablespoon honey

• 1 tablespoon olive oil

• 1 red capsicum, thinly sliced

• 1 cucumber, thinly sliced

• 1 cup mixed salad leaves

• 1/4 cup baba ganoush

• 1 tablespoon toasted almonds, chopped

• Lemon wedges, for serving

• Salt and pepper, to taste

Golden Goddess Salad Dressing

• 1/4 cup olive oil

• 2 tablespoons tahini

• 1 tablespoon apple cider vinegar (or lemon juice)

• 1 teaspoon Dijon mustard

• 1 teaspoon turmeric powder

• 1 teaspoon honey or maple syrup (optional, for sweetness)

• 1 clove garlic, minced

• 1/4 teaspoon ground ginger (or 1/2 teaspoon freshly grated ginger)

• Salt and pepper, to taste

• 2–3 tablespoons water (to thin the dressing as needed)

How To Make:

1. Prepare the salmon:

   • In a medium bowl, combine the moroccan spice blend, honey, and a pinch of salt with a drizzle of olive oil.

   • Add the salmon fillets and turn to coat them evenly with the marinade.

2. Cook the salmon:

   • Heat a non-stick frying pan over medium-high heat.

   • Once hot, add the salmon, skin-side down, and cook for 3-4 minutes on each side, or until cooked to your liking.

   • Remove from the pan and set aside to rest.

3. Prepare the salad:

   • In a large bowl, combine the mixed salad leaves, sliced red capsicum, and cucumber.

   • Drizzle with olive oil and season with salt and pepper.

   • Toss gently to combine.

4. Prepare the dressing:

   • In a small bowl, combine the ingredients for the golden goddess dressing

   • Mix until smooth and adjust the consistency as desired with water

5. Assemble and serve:

   • Divide the salad among serving plates.

   • Top with the cooked salmon fillets.

   • Drizzle the golden goddess dressing over the salad.

   • Dollop the baba ganoush on top

   • Sprinkle with chopped toasted almonds.

   • Serve with lemon wedges on the side.