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Warm salmon salad

Warm salmon salad

A star rating of 3.9 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Give your immune system a boost with our superhealthy duo of salad and shake

  • Healthy
Nutrition: per serving (including smoothie)
HighlightNutrientUnit
kcal838
fat26g
saturates5g
carbs109g
sugars67g
fibre16g
protein50g
low insalt1.44g
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Ingredients

  • 2 large King Edward potatoes , cut into big chunks, skin left on
  • 200g frozen pea
  • 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

Method

  • 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, February 2008

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A star rating of 3.9 out of 5.8 ratings
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