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Crisp Salmon Salad
Potatoes, tomatoes and salmon combine to make this hearty salad. |
Recipe Serves: 2
Prep Time: 20 minutes Cook Time: 20 minutes |
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Ingredients
250g new potatoes 8 cherry tomatoes, halved 90g mixed salad leaves 2 pieces skinless salmon fillet (approx. 100g each) 1 tbsp coarse ground black pepper grated rind and juice 1 orange 1 tbsp wholegrain mustard |
Nutrition Information
Each 443 g serving contains 
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Instructions
Tips
This salad works well with other fish, such as mackerel fillets, fresh tuna or with king prawns. You could also use thinly sliced chicken breast.
For a vegan alternative try strips of tofu instead of salmon. Simply fry in a non-stick pan until crisp then toss with a little sesame oil, soy sauce and Chinese five spice.
Recipe source: https://www.diabetes.org.uk
- Boil the potatoes for 10–15 minutes until tender then refresh in cold water, cool a little and slice.
- Toss together the potato slices and tomatoes and divide between 2 serving dishes. Pile the salad leaves on top and set aside.
- Coat one side of each salmon fillet with pepper.
- Heat a non-stick frying pan or a griddle until hot. Place the salmon pepper-side down and cook for 3–4 minutes, then turn and cook a further 3–4 minutes until just cooked.
- Lay the salmon on top of the salad leaves, mix together the orange rind and juice with the mustard, drizzle over the salad and serve.
Tips
This salad works well with other fish, such as mackerel fillets, fresh tuna or with king prawns. You could also use thinly sliced chicken breast.
For a vegan alternative try strips of tofu instead of salmon. Simply fry in a non-stick pan until crisp then toss with a little sesame oil, soy sauce and Chinese five spice.
Recipe source: https://www.diabetes.org.uk