Grilled salmon salad with watercress yogurt dressing

Grilled salmon salad with watercress yogurt dressing

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(1 ratings)

Prep: 15 mins Cook: 10 mins


Serves 4
This delicious, substantial salad is inspired by two Mediterranean classics - Caesar and Niçoise

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal341
  • fat18g
  • saturates4g
  • carbs14g
  • sugars6g
  • fibre2g
  • protein31g
  • salt0.57g
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  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 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



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 1 tsp horseradish sauce
    Horseradish root on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.


  • 1 small garlic clove, crushed
  • 150g pot natural bio yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • squeeze lemon juice


  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.

  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.

  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.

  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.

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Comments, questions and tips

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thecherub's picture
18th Jul, 2014
Loved this! Only one change in that I used a bread roll instead of pitta breads and it all worked beautifully. I halved the salad as there are just two of us but made all of the sauce as the above recipe. Perfect for a hot summers day. Will certainly be making again and soon probably.
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