Healthy pan-seared salmon salad with himalayan crystal salt

1 servings
5 min
5 min
I paired my salmon fillets with some fresh garden greens, cherry tomatoes, sunflower seeds, and French mustard, then drizzled a mix of lemon zest dressing with mint leaves. Don't you just love the colours of this Healthy Pan-seared Salmon Salad with Himalayan Crystal Salt?


Number of serving: 1
2 Salmon fillets

1 tsp Olive oil

Corn flour (to give a crisper texture to fish skin)

Ground Black Peppercorn

Himalayan Salt to taste

For dressing :

1 sprig Mint leaves

1 tbsp Lemon Juice

1 tsp Lemon zest

1 tbsp Extra-virgin Olive oil


  • Using a vegetable peeler, grate lemon and set aside.
  • Pour olive oil into a bowl. Add lemon juice, and mint leaves. Mix well.
  • Sprinkle salt lightly on salmon. Rub some cornflour on the skin.
  • Heat oil, and pan fry fish with skin side down. Fry on med-high fire to give salmon a golden brown colour with crispy skin, yet keeping the insides ¾ cooked for a juicy texture.
  • Turn over after couple of minutes, and transfer to salad. Drizzle your mint and lemon zest dressing over your fish, then grind your black pepper and Himalayan salt for a flavourful Pan-seared Salmon Salad.


blackswan, 04/12/2014

Absolutely a tasty healthy treat!

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