WARM SALMON SALAD

Warm salmon salad image

Give your immune system a boost with our superhealthy duo of salad and shake

Provided by Good Food team

Categories Dinner, Main course, Snack, Supper

Time 25m

Number Of Ingredients 10

Ingredients

2 large King Edward potatoes , cut into big chunks, skin left on
200g frozen pea
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

Steps:

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.

Nutrition Facts : Calories 838 calories, Fat 26 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 109 grams carbohydrates, Sugar 67 grams sugar, Fiber 16 grams fiber, Protein 50 grams protein, Sodium 1.44 milligram of sodium