Hot-smoked Salmon Salad With A Chilli Lemon Dressing
This vibrant and flavorful salad brings together the fresh produce of the season with tender new potatoes, crisp asparagus, and a mix of refreshing salad leaves. Tossed in a zesty dressing and topped with buttery hot-smoked salmon, this dish is perfect for a light and satisfying meal.
— Constant Cookbook
Ingredients
- 500g new potatoes , halved
- 200g pack asparagus tips
- 250g bag mixed salad leaves (including young beetroot leaves and watercress)
- bunch each parsley and mint, leaves picked and roughly chopped
- 140g radishes , thinly sliced
- 8 x hot-smoked salmon steaks, skin removed
- 4 spring onions , sliced diagonally
- 3 tbsp lemon juice
- 125ml olive oil
- 1 tsp wholegrain mustard
- 2 red chillies
Instructions
- Boil potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking. Drain and allow to cool. Whisk together the salad dressing ingredients. then season to taste.
- In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter. Break the hot-smoked salmon into large chunks, then scatter over the top along with the spring onions. Finish by pouring remaining dressing over the top.
Cook Time
10M
Prep Time
PT20M
Yield
Serves 8
Nutrition
- Calories: 299 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 13 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 2.09 milligram of sodium
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