Grilled Salmon and Potato Rainbow Salad
- Prep in:
- 10 mins
- Cook in:
- 20 mins
- Serves:
- 1
| Per Serving | %RI |
|---|---|
| KCAL 619 | 30% |
| Fat 30.5g | 43 |
| Sat Fat 5.3g | 26% |
| Salt 1.5g | 25% |
| Sugar 11.6g | 12% |
Method
Heat the oven to 200c and roast the cauliflower, broccoli and chard with a sprinkle of turmeric and a dash of oil for 20 minutes.
Sprinkle 1tsp of turmeric all over the salmon and season well.
Heat the grill and cook the salmon for about three minutes on each side. Leave to rest.
Add the potatoes to a pan of hot water. Cook the potatoes until soft and remove from the water to cool.
Mix the dressing ingredients together until smooth and toss all the ingredients apart from the salmon through until well coated.
Transfer to a bowl, top with the salmon and serve.
Ingredients
1 skin on Rooster potato, cubed OR 4 new potatoes, quartered
1 salmon fillet
2tsp ground turmeric
4 stems of broccoli
1tbsp sesame seeds, toasted
About 6 small cauliflower florets, blanched for one minute
3-4 stems rainbow chard, trimmed
½ roasted red pepper
A handful of watercress
Salt and pepper to season
For the dressing:
1tbsp low fat natural yoghurt
1tsp flaxseed or rapeseed oil
1tsp lemon juice
Zest of ½ lemon
1tsp chopped or dried tarragon
Salt and pepper to season
