Warm Salmon Salad
This vibrant and satisfying salad combines the earthy flavors of King Edward potatoes, tender salmon fillets, and sweet peas, all topped with crispy bacon. Tossed with watercress, beetroot, and a zesty Dijon mustard dressing, this dish is a delightful mix of textures and flavors that will leave you feeling nourished and satisfied.
— Constant Cookbook
Ingredients
- 2 large King Edward potatoes , cut into big chunks, skin left on
- 200g frozen peas
- 2 rashers lean back bacon , sliced
- 2 x 150g salmon fillet , skinned
- 250g pack beetroot (not in vinegar)
- 90g bag watercress
- bunchs spring onion , sliced
- 1 tbsp olive oil
- squeeze lemon juice
- 1 tsp Dijon mustard
Instructions
- Boil the potatoes for 15 mins until tender. Add the peas to the pan for the final 2 mins cooking, then drain together. Slice the potatoes thickly, then leave to cool.
- Meanwhile, fry the bacon in a non-stick pan for 5 mins until golden. Lift out, season the salmon, then fry for 3 mins on each side until golden and just cooked in the middle. You won’t need extra oil to cook the fish.
- Whisk the dressing ingredients together with seasoning and 1 tbsp water. Toss the veg together with the dressing and put onto plates, then break the salmon into big pieces and nestle into the salad with the bacon.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 838 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 109 grams carbohydrates
- Sugar Content: 67 grams sugar
- Fiber Content: 16 grams fiber
- Protein Content: 50 grams protein
- Sodium Content: 1.44 milligram of sodium
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