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Salmon rainbow salad bowl
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 2
Ingredients
- 8 cauliflower florets
- 8 stems of purple sprouting broccoli
- 2 tbsp rapeseed oil
- 2 tbsp turmeric
- 2 salmon fillets
- 2 red peppers sliced
- 8 Cornish new potatoes
- 2 handfuls of watercress or rocket
Dressing
- 8 cauliflower florets
- 8 stems of purple sprouting broccoli
- 2 tbsp rapeseed oil
- 2 tbsp turmeric
- 2 salmon fillets
- 2 red peppers sliced
- 8 Cornish new potatoes
- 2 handfuls of watercress or rocket
- 3 tbsp low fat yogurt
- 2 tsp rapeseed oil
- 2 tsp lemon juice
- Zest of a lemon
- 1 tbsp fresh tarragon, finely chopped
- Salt and black pepper to season
Method
- STEP 1Preheat the oven to 200oC (fan 180oC).
- STEP 2Mix the turmeric and oil together.
- STEP 3Place the broccoli and cauliflower onto a roasting dish, drizzle with 1 tbsp of the turmeric oil and roast for 10-15 minutes. Add the red pepper and roast for another 10 minutes until tender.
- STEP 4Wash the potatoes and simmer gently in salted water for around 10 – 15 minutes until they’re tender and cooked through. Remove from heat, drain and cut into bite-sized chunks.
- STEP 5Meanwhile place the salmon fillets onto a roasting tin, spread with the remaining turmeric mix, season and roast for 15 minutes, until cooked through.
- STEP 6Mix all the ingredients for the dressing together in a large bowl. Once the potatoes, broccoli and cauliflower have cooled place them into the bowl with the dressing along with the watercress
