- 2 140g fresh Huon salmon portions
- 1 Bunch English spinach - roughly chopped
- 3-4 Leaves silverbeet – roughly chopped
- 2 tbs Olive oil
- 1 Lemon - Juiced
- 1 tsp Chilli Flakes
- Sea Salt
- Black Pepper
Bring a saucepan of salted water to a boil.
Place Huon Salmon in water – return to the boil and remove from the heat.
Cover the pan and set aside for 8-10 mins depending on size of fish.
Add oil to a fry pan on medium heat.
Add chilli flakes and cook for 3-4 mins or until wilted and softened.
Remove from the heat.
Season and add the lemon juice.
Place the greens in a serving bowl.
Remove Huon Salmon from the water and place in a bowl.
Break the salmon up with your hands and season.
Add the salmon to the greens and lightly combine.