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Salmon & soya bean salad

Salmon & soya bean salad

A star rating of 4 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal618
fat30g
saturates5g
carbs41g
sugars6g
fibre14g
protein49g
low insalt1.47g
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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

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.

Goes well with

Recipe from Good Food magazine, June 2011

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A star rating of 4 out of 5.2 ratings
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