Grilled salmon salad with watercress yogurt dressing

Grilled salmon salad with watercress yogurt dressing

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Cooking time

Prep: 15 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

This delicious, substantial salad is inspired by two Mediterranean classics - Caesar and Niçoise

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
341
protein
31g
carbs
14g
fat
18g
saturates
4g
fibre
2g
sugar
6g
salt
0.57g

Ingredients

  • 3 eggs
  • 4 salmon fillets, skin on, 100g each
  • 1 pitta bread, torn into small pieces
  • 2 romaine lettuce hearts, separated and torn into pieces

For the dressing

  • 50g watercress, large stalks removed
  • 1 tsp horseradish sauce
  • 1 small garlic clove, crushed
  • 150g pot natural bio yogurt
  • squeeze lemon juice

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Method

  1. Cook the eggs in a pan of boiling water for 8 mins. Drain, then cool under running water. Peel the eggs, then cut them into quarters. Heat grill to medium.
  2. Put the salmon, skin-side down, onto a baking tray, then grill for 4 mins. Turn the fish, add the torn pitta to the grill pan, then cook for 2-3 mins more until the salmon has cooked through and the pitta is crisp and golden. Leave to cool.
  3. Meanwhile, place the watercress, horseradish and garlic in a food processor, then whizz until finely chopped. Add the yogurt and 3-4 tbsp water, then pulse for a few secs more to make a smooth, pourable dressing. Add a little lemon juice and seasoning to taste.
  4. Break the salmon into large flakes. Scatter the lettuce over a platter, then top with the egg, salmon and pitta. Drizzle over the dressing, toss and serve.

Recipe from Good Food magazine, July 2009

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Comments

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thecherub's picture
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Loved this! Only one change in that I used a bread roll instead of pitta breads and it all worked beautifully. I halved the salad as there are just two of us but made all of the sauce as the above recipe. Perfect for a hot summers day. Will certainly be making again and soon probably.

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