Name: Salmon & soya bean salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 1 large omega-3 rich egg (See TRY section at the bottom of the recipe); 200g frozen soya beans defrosted; zest and juice 1 lemon; 2 tbsp flax seed oil (we used granoVita); 250g pouch Puy lentils; small bunch spring onions sliced; 2 poached salmon fillets skin removed

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Salmon & soya bean salad

Salmon & soya bean salad

Good Food team

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Serves 2

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4 out of 5.3 ratingsRate

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Packed with the kind of fat that is good for you, this makes a light yet still satisfying meal

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 large omega-3 rich egg

(See TRY section at the bottom of the recipe)
200g frozen soya beans

defrosted
zest and juice 1 lemon
2 tbsp flax seed oil

(we used granoVita)
250g pouch Puy lentils
small bunch spring onions

sliced
2 poached salmon fillets

skin removed

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Nutrition: per serving

kcal618
fat30g
saturates5g
carbs41g
sugars6g
fibre14g
protein49g
salt1.47g

low

Method

step 1

Put the egg in a pan, cover with cold water and bring to the boil. Cook for 4 mins (or 8 for hard-boiled), adding soya beans to the pan for the final min, then drain and run under cold water to cool. Shell and cut egg into 6 wedges, then set aside.
step 2

Mix the lemon juice and zest with the oil, season, then stir through the soya beans, lentils and spring onions.
step 3

Divide between 2 plates, then gently break the salmon into large flakes and put on top of the lentils along with the egg. Try it with seeded brown bread.

RECIPE TIPS

TIP

Increase omega-3 levels in other recipes by swapping smoked salmon for poached, steamed or baked salmon. Omega-3 fats are delicate and some will be lost during the smoking and cooking process. It’s more expensive, but wild fish is also a rich source of omega-3.

Recipe from Good Food magazine, June 2011

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A star rating of 4 out of 5.3 ratings

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