Salmon with cucumber salad

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olive magazine

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Recipe by olive magazine

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1. Halve the cucumber lengthways and scoop out the seeds. Slice into half moons and put in a sieve, sprinkle with a little salt and leave to drain for 10 minutes.
2. Season the salmon fillets and put on a plate. Steam for 6 minutes or cover with clingfilm and microwave for 4 minutes or until cooked through. Rinse the cucumber and pat dry. Flake the salmon, mix with the cucumber, crème fraîche and dill and season with black pepper. Serve with the toast.

GI Assessment

Sourdough is under-used and underrated. Because of its acidic nature, this bread has a significant effect on keeping your blood sugars slow and steady. And the good news is that this will help to slow down the digestion of other foods in your meal, such as dessert - a double whammy of Gi benefits.

Per serving

268 kcalories, protein 27.4g, carbohydrate 2.2g, fat 16.7 g, saturated fat 4.3g, fibre 0.7g, salt 0.17 g

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• Annab

  18 December 2007

  Annab rated and commented on this recipe

  

  Delicious flavours, but I would definitely serve it as a starter rather than a main as it gets a bit sickly after a while (or maybe I just ate too much :)

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Ingredients

• ½ cucumber
• 2 skinless salmon fillets , about 130g each
• 2 tbsp half-fat crème fraîche
• a small bunch dill
• sourdough bread or wholemeal, toasted to serve

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Difficulty and servings

Serves 2

Preperation and cooking times

Ingredients

• ½ cucumber
• 2 skinless salmon fillets , about 130g each
• 2 tbsp half-fat crème fraîche
• a small bunch dill
• sourdough bread or wholemeal, toasted to serve

Per serving

268 kcalories, protein 27.4g, carbohydrate 2.2g, fat 16.7 g, saturated fat 4.3g, fibre 0.7g, salt 0.17 g

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