Salmon & Soya Bean Salad
This flavorful and nutritious recipe features a vibrant combination of omega-3 rich salmon, protein-packed soya beans, earthy Puy lentils, and zesty lemon. Topped with perfectly poached salmon and wedges of egg, this dish is as visually appealing as it is delicious. Enjoy the vibrant colors and flavors of this dish with a side of seeded brown bread for a satisfying meal.
— Constant Cookbook
Ingredients
- 1 large omega-3 rich egg (See TRY section at the bottom of the recipe)
- 200g frozen soya beans , defrosted
- zest and juice 1 lemon
- 2 tbsp flax seed oil (we used granoVita)
- 250g pouch Puy lentils
- small bunch spring onions , sliced
- 2 poached salmon fillets , skin removed
Instructions
- Put the egg in a pan, cover with cold water and bring to the boil. Cook for 4 mins (or 8 for hard-boiled), adding soya beans to the pan for the final min, then drain and run under cold water to cool. Shell and cut egg into 6 wedges, then set aside.
- Mix the lemon juice and zest with the oil, season, then stir through the soya beans, lentils and spring onions.
- Divide between 2 plates, then gently break the salmon into large flakes and put on top of the lentils along with the egg. Try it with seeded brown bread.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 618 calories
- Fat Content: 30 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 41 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 14 grams fiber
- Protein Content: 49 grams protein
- Sodium Content: 1.47 milligram of sodium
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