Warm salmon salad
Give your immune system a boost with our superhealthy duo of salad and shake
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Super healthy
5-a-day
- Boil the potatoes for 15 mins until tender. Add the peas to the pan for the final 2 mins cooking, then drain together. Slice the potatoes thickly, then leave to cool.
- Meanwhile, fry the bacon in a non-stick pan for 5 mins until golden. Lift out, season the salmon, then fry for 3 mins on each side until golden and just cooked in the middle. You won't need extra oil to cook the fish.
- Whisk the dressing ingredients together with seasoning and 1 tbsp water. Toss the veg together with the dressing and put onto plates, then break the salmon into big pieces and nestle into the salad with the bacon.
Finnish with a sorbet smoothie
Drain a 425g can pineapple, reserving the juice, and put into a blender with the flesh of 1 medium mango, juice ½ lime and 2 scoops mango sorbet. Add 2 tbsp pineapple juice, then blend until thick and smooth. Serve in long glasses with a straw. For a tropical twist, add a splash of coconut milk.
Per serving (including smoothie)
838 kcalories, protein 50g, carbohydrate 109g, fat 26 g, saturated fat 5g, fibre 16g, sugar 67g, salt 1.44 g
Recipe from Good Food magazine, February 2008.
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http://www.bbcgoodfood.com/recipes/5156/
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Ingredients
- 2 large King Edward potatoes , cut into big chunks, skin left on
- 200g frozen peas
- 2 rashers lean back bacon , sliced
- 2 x 150g salmon fillet , skinned
- 250g pack beetroot (not in vinegar)
- 90g bag watercress
- bunchs spring onion , sliced
FOR THE DRESSING
- 1 tbsp olive oil
- squeeze lemon juice
- 1 tsp Dijon mustard
Search Good Food
Ruth Watson of the Crown & Castle in Suffolk created this recipe for The Sherry Institue of Spain's Ten Star Tapas campaign. Wash it down with a glass of ice-cold Fino
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Super healthy
5-a-day
Great cold for lunch, too
Ingredients
- 2 large King Edward potatoes , cut into big chunks, skin left on
- 200g frozen peas
- 2 rashers lean back bacon , sliced
- 2 x 150g salmon fillet , skinned
- 250g pack beetroot (not in vinegar)
- 90g bag watercress
- bunchs spring onion , sliced
FOR THE DRESSING
- 1 tbsp olive oil
- squeeze lemon juice
- 1 tsp Dijon mustard
Per serving (including smoothie)
838 kcalories, protein 50g, carbohydrate 109g, fat 26 g, saturated fat 5g, fibre 16g, sugar 67g, salt 1.44 g
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06 February 2008
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