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Wild salmon veggie bowl

Wild salmon veggie bowl

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A star rating of 4.5 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • no cook
  • Easy
  • Serves 2

Succulent salmon flaked over a bed of healthy vegetables makes a delicious, protein-packed salad that's also low-calorie, gluten-free and rich in beneficial omega-3 fats

  • Gluten-free
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal395
low infat17g
saturates4g
carbs18g
sugars16g
fibre7g
protein39g
salt1g
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Ingredients

  • 2 carrots
  • 1large courgette
  • 2 cooked beetroot , diced
  • 2 tbsp balsamic vinegar
  • ⅓ small pack dill , chopped, plus some extra fronts (optional)
  • 1small red onion , finely chopped
  • 280g poached or canned wild salmon
  • 2 tbsp capers in vinegar, rinsed

Method

  • STEP 1

    Shred the carrots and courgette into long spaghetti strips with a julienne peeler or spiralizer, and pile onto two plates.

  • STEP 2

    Stir the beetroot, balsamic vinegar, chopped dill and red onion together in a small bowl, then spoon on top of the veg. Flake over chunks of the salmon and scatter with the capers and extra dill, if you like.

Goes well with

Recipe from Good Food magazine, June 2016

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Overall rating

A star rating of 4.5 out of 5.4 ratings
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