I have my Land-cress growing in the garden every year. They die off in winter and come back in early Spring.- They have been growing in our garden in last 3 years. I put it in my salad for lunch just about every day and people always asked me at work what were they. Also got my home grown Hawaiian Kumara and the Salmon in the salad as well. I get my Salmon from the local Fish Shop in Mangere Bridge. I am so proud to support the local Business as well. They fillet their own Salmon and sell the off the carcass cheaply like 2kg for $5.00. It is the mose healthiest meal and the cheapest salad that i ever made because i only had to pay for the fish and the rest of the ingredients are home grown. Unbelievable and I am so proud. We do not have to hungry in this Country. We think creatively in what ways we doing things . This meal is like a million Dollar meal but is only worth $3.00. Is a very, very special for dish. I always think about sharing this salad with people who struggle financially. This is the way to go. Shop around and spend wisely. I am loving this. Is so great - Nice feeling and only had to spend $3.00 for this beautiful delicious Salad
Ingredients
| 3 fillets | Salmon |
| 1 medium | Kumara (Main) |
| 8 leaves | Young watercress |
| 1 medium | Lime |
| 1 tsp | Salt |
| 1 tsp | Chilli pepper |
| 1 tsp | Coconut oil |
| 1 dash | Chinese chives |
Ingredients
Directions
- preheat oven to 180 deg. bake kumara with skin on and make sure is nicely cooked but firm ( do not ) over cooked it for 15-20 mins. Once cool down,peel off the skin and slice them int cirle. bake the salmon for 5-10 mins - cool them down before take the bone off the skin when cold rib them up into small pieces and lay it nicely in the dish. Lay the kumara on top of the Salmon - Chop up New Zealand spinach, Chinese chives or Italian parsley over it and sprinkle coconut oil and lime juice over the salad. Add Salt and Chili pepper.
- This is the most economical Salmon salad that i have ever made. Very healthy and very delicious.
