Grilled Salmon and Potato Rainbow Salad

Grilled Salmon and Potato Rainbow Salad
Prep in Prep in:
10 mins
Cook in Cook in:
25 mins
Serves Serves:
1
Per Serving %RI
KCAL 619 30%
Fat 30.5g 43%
Sat Fat 5.3g 26%
Salt 1.5g 25%
Sugar 11.6 12%

Method

  1. Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
  2. Arrange the cauliflower, broccoli and chard or kale onto a non-stick roasting tray.  Add half the turmeric and a dash of oil, toss gently and roast for 20 minutes.  Remove from the oven and gently mix through the red pepper.
  3. Meanwhile, add the potatoes to a pan of boiling water. Cook the potatoes for 15-20 minutes until soft , drain and cool.
  4. Minutes before the end of the potato cooking time, put the salmon onto a clean plate, sprinkle over the remaining turmeric powder and season well.
  5. Preheat the grill to moderate and cook the salmon for about three minutes on each side. Transfer to a warm plate and leave to rest for a few minutes.
  6. Mix the dressing ingredients together until smooth and spoon over the salmon and the vegetables.
  7. Garnish with the sesame seeds and serve.

Ingredients

4 new potatoes, quartered

6 small cauliflower florets, blanched for one minute

4 stems of sprouting broccoli

3-4 stems rainbow chard or kale, trimmed

2 teaspoons ground turmeric

2 teaspoons rapeseed oil

½ prepared roasted red pepper, cut into chunks

1 small boneless salmon fillet

A handful of fresh watercress leaves

 

For the dressing:

1 tablespoons low fat natural yogurt

1 teaspoon rapeseed oil

1 teaspoon lemon juice

Zest of ½ lemon

1 teaspoon freshly chopped tarragon or ½ teaspoon dried tarragon

1 tablespoon sesame seeds, toasted, to garnish

4 new potatoes, quartered 6 small cauliflower florets, blanched for one minute 4 stems of sprouting broccoli 3-4 stems rainbow chard or kale, trimmed 2 teaspoons ground turmeric 2 teaspoons rapeseed oil ½ prepared roasted red pepper, cut into chunks 1 small boneless salmon fillet A handful of fresh watercress leaves   For the dressing: 1 tablespoons low fat natural yogurt 1 teaspoon rapeseed oil 1 teaspoon lemon juice Zest of ½ lemon 1 teaspoon freshly chopped tarragon or ½ teaspoon dried tarragon 1 tablespoon sesame seeds, toasted, to garnish

You may also like

Jo Pratt's salmon, prawn & leek hotpot recipe

Jo Pratt's Salmon, Prawn & Leek Hotpot

This is a lovely alternative to making a classic fish pie and such a comforting dish to eat. Feel free to swap the fish to suit your preferences or in fact you could buy fish pie mix which many supermarkets sell at the fish counter. Served with some green vegetables, this is sure to become a family favourite.

  • Prep in: 20 mins
  • Cook in: 40 mins
Mashed potato recipe

Mashed Potato Recipes

Looking for the perfect mashed potato recipe? Look no further! Taking just 5 minutes to prep this is easy for beginners!

  • Prep in: 5 mins
  • Cook in: 20 mins
Salmon and Mozzarella Potato Bonbons Recipe

Salmon and Mozzarella Potato Bonbons

A quirky twist on a fish cake, these can be served as a mini-appetizer or canape at a party - they look and taste great!

  • Prep in: 15 mins
  • Cook in: 15 mins
Potato and Chicken Pad Thai Recipe

Potato and Chicken Pad Thai Recipe

For a twist on a Saturday night takeaway without the noodles, why not try this delicious Potato Pad Thai recipe for a healthy treat night?

  • Prep in: 15 mins
  • Cook in: 8 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union