Grilled Salmon Salad With Watercress Yogurt Dressing
This delicious salmon salad is a vibrant and satisfying dish perfect for lunch or a light dinner. Tender grilled salmon, crisp pitta bread, and fresh greens come together to create a nutritious and flavorful meal. Topped with a zesty horseradish yogurt dressing, this salad is sure to please your taste buds. It's quick to prepare and bursting with wholesome ingredients that will leave you feeling nourished and satisfied.
— Constant Cookbook
Ingredients
- 3 eggs
- 4 salmon fillets , skin on, 100g each
- 1 pitta bread , torn into small pieces
- 2 romaine lettuce hearts, separated and torn into pieces
- 50g watercress , large stalks removed
- 1 tsp horseradish sauce
- 1 small garlic clove , crushed
- 150g pot natural bio yogurt
- squeeze lemon juice
Instructions
- Cook the eggs in a pan of boiling water for 8 mins. Drain, then cool under running water. Peel the eggs, then cut them into quarters. Heat grill to medium.
- Put the salmon, skin-side down, onto a baking tray, then grill for 4 mins. Turn the fish, add the torn pitta to the grill pan, then cook for 2-3 mins more until the salmon has cooked through and the pitta is crisp and golden. Leave to cool.
- Meanwhile, place the watercress, horseradish and garlic in a food processor, then whizz until finely chopped. Add the yogurt and 3-4 tbsp water, then pulse for a few secs more to make a smooth, pourable dressing. Add a little lemon juice and seasoning to taste.
- Break the salmon into large flakes. Scatter the lettuce over a platter, then top with the egg, salmon and pitta. Drizzle over the dressing, toss and serve.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 341 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 14 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 31 grams protein
- Sodium Content: 0.57 milligram of sodium
Comments
No comments found.