Grilled salmon salad with watercress yogurt dressing
This delicious, substantial salad is inspired by two Mediterranean classics - Caesar and Niçoise
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 10 mins
Super healthy
- 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.
- 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.
- 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.
- 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.
PER SERVING
341 kcalories, protein 31g, carbohydrate 14g, fat 18 g, saturated fat 4g, fibre 2g, sugar 6g, salt 0.57 g
Recipe from Good Food magazine, July 2009.
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http://www.bbcgoodfood.com/recipes/11197/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 10 mins
Super healthy
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
PER SERVING
341 kcalories, protein 31g, carbohydrate 14g, fat 18 g, saturated fat 4g, fibre 2g, sugar 6g, salt 0.57 g
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