Warm salmon salad
- Preparation and cooking time
- Serves 2
Give your immune system a boost with our superhealthy duo of salad and shake
For the dressing
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.