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Crisp salmon salad

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Potatoes, tomatoes and salmon combine to make this hearty salad.
Serves
2
Prep
20 minutes
Cook
20 minutes
Each 443g serving contains (excludes serving suggestion)
KCal
353
Carbs
25.30g
Fibre
4.20g
Protein
24.40g
Fat
16.10g
Saturates
2.90g
Sugars
7.70g
Salt
0.40g
Portion Fruit & Veg
1
Ingredients
Ingredients
250g new potatoes
8 cherry tomatoes, halved
90g mixed salad leaves
2 pieces skinless salmon fillet (approx. 100g each)
1 tbsp coarse ground black pepper
grated rind and juice 1 orange
1 tbsp wholegrain mustard
Method
  1. Boil the potatoes for 10–15 minutes until tender then refresh in cold water, cool a little and slice.
  2. Toss together the potato slices and tomatoes and divide between 2 serving dishes. Pile the salad leaves on top and set aside.
  3. Coat one side of each salmon fillet with pepper.
  4. Heat a non-stick frying pan or a griddle until hot. Place the salmon pepper-side down and cook for 3–4 minutes, then turn and cook a further 3–4 minutes until just cooked.
  5. Lay the salmon on top of the salad leaves, mix together the orange rind and juice with the mustard, drizzle over the salad and serve.
Chefs tips
  • This salad works well with other fish, such as mackerel fillets, fresh tuna or with king prawns. You could also use thinly sliced chicken breast.
  • For a vegan alternative try strips of tofu instead of salmon. Simply fry in a non-stick pan until crisp then toss with a little sesame oil, soy sauce and Chinese five spice.
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