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  • The Australian Women’s Weekly Food

    Dinner in a flash

    Jan 30, 2022 5 minutes

    PG 48

    SNAKE BEANS A SUMMER TREAT

    PG 47

    MEAT-FREE

    PG 47

    ITALIAN CLASSIC

    PG 48

    BRIGHT, LIGHT & LUSCIOUS

    A TOUCH OF SPICE

    Cajun salmon salad with goji berry dressing

    PREP + COOK TIME 25 MINUTES SERVES 4

    750g skinless salmon fillet, pin-boned
    1½ teaspoons Cajun spice mix
    2 tablespoons olive oil
    160g rocket and baby spinach mix
    ½ cup (70g) dry roasted macadamias, halved
    ⅓ cup loosely packed fresh coriander leaves

    GOJI BERRY DRESSING

    1 medium blood orange (130g)
    ¼ cup (30g) goji berries
    1 tablespoon balsamic glaze
    1 tablespoon extra virgin olive oil

    1 Make goji berry dressing.

    Sprinkle salmon with spice mix; drizzle with oil and season well. Place a piece of baking paper on a large grill plate (or grill or barbecue), leaving a 2cm border. Cook salmon, skin-side down, on heated grill plate over medium heat for 4 minutes each side

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