GRILLED SALMON SALAD WITH WATERCRESS YOGURT DRESSING

Grilled salmon salad with watercress yogurt dressing image

This delicious, substantial salad is inspired by two Mediterranean classics - Caesar and Niçoise

Provided by Silvana Franco

Time 35m

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 341 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.57 milligram of sodium