Name: Grilled salmon salad with watercress yogurt dressing
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
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; 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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Grilled salmon salad with watercress yogurt dressing

Grilled salmon salad with watercress yogurt dressing

Silvana Franco

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Serves 4

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 5 out of 5.2 ratingsRate

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

Healthy

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A star rating of 4.2 out of 5.21 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal341
fat18g
saturates4g
carbs14g
sugars6g
fibre2g
protein31g
salt0.57g

low

Method

step 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.
step 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.
step 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.
step 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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A star rating of 5 out of 5.2 ratings

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