Name: Crisp salmon salad
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 2
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

Potatoes, tomatoes and salmon combine to make this hearty salad.

Serves

Prep

20 minutes

Cook

20 minutes

Nutrition information

Each 338g serving contains (excludes serving suggestion)

KCal: 343
Carbs: 23.0g
Fibre: 4.2g
Protein: 24.3g
Fat: 16.1g
(Medium)
Saturates: 2.9g
(Low)
Sugars: 5.3g
(Low)
Salt: 0.44g
(Low)
Fruit/Veg Portion: 1

What makes a healthy, balanced diet?

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

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Method

Step 1

Boil the potatoes for 10–15 minutes until tender then refresh in cold water, cool a little and slice.

Step 2

Toss together the potato slices and tomatoes and divide between 2 serving dishes. Pile the salad leaves on top and set aside.

Step 3

Coat one side of each salmon fillet with pepper.

Step 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 thoroughly cooked through.

Step 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.

Recipe 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.