Share the recipe

Snapper, Wild Rice & Cranberry Salad

I think everyone knows now that salads don’t have to be boring - or an sad little side on your plate; one like this is a complete meal in itself and man, what a meal! If you want to make a dish that'll blow everyone away let it be this one.

Recipe information

Ingredients

2 snapper fillets

1 large sweet potato

1/3 cup hazelnuts

1 tbs honey

4 handfuls brussel sprouts

1/2 cup wild rice, soaked 30 minutes

1/3 cup dried cranberries

3 tbs sliced pickled jalapeños

1 handful coriander leaves

1 handful mint leaves

1/2 tsp cumin, ground

1 tsp paprika

macadamia or coconut oil

sea salt

black pepper

Method

Pre-heat the oven to 200C.

Cut the sweet potato into bite sized pieces. Place on a tray and cook in the oven for 10 minutes.

Trim the ends off, then quarter the brussel sprouts. In a small bowl, pour the honey over the hazelnuts and stir. Add them both to the baking tray, drizzle with oil and season with salt and pepper. Cook for 25 minutes.

Meanwhile, rinse and drain the rice. Pour it in a small saucepan with 1/2 cup of water, bring to the boil then turn down, cover and simmer for 20 minutes. Drain any excess water then put the lid back on let the rice sit for 10 minutes. The rice should have a slightly ‘chewy’ texture.

Heat a tablespoon of oil in a frying pan and generously season the skin side of the snapper fillets with salt. Place the fillets skin side down and press down gently with your fingers to stop the fish lifting. Cook for 12 minutes on a medium to high heat until the skin is crispy and golden, turn the fish over and cook for another 2 minutes then take off the heat.

In a large bowl add the rice, hazelnuts, jalapeños, cranberries, sweet potato, brussel sprouts, spices and fresh herbs. Flake the fish into the bowl, removing any bones then chop the skin and add that also.