Crisp salmon salad
prep: 20 minutes
cook: 20 minutes
serving: 2
Nutrition Facts
each serving
KCal
343
Carbs
23g
fiber
4.2g
Protein
24.3g
Fat
16.1g
Saturates
2.9g
Sugars
5.3g
Salt
0.44g
Fruit/Veg Portion
1
Ingredients
all 7 types- 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
Directions
5 steps in totalStep 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.
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