
Potatoes, tomatoes and salmon combine to make this hearty salad.
Serves
2
Prep
20 minutes
Cook
20 minutes
Nutritional Information:
Each 338g serving contains (excludes serving suggestion)
- KCal
- 343
- Carbs
- 23.0g
- Fibre
- 4.2g
- Protein
- 24.3g
- Fat
-
16.1g
(Medium)
- Saturates
-
2.9g
(Low)
- Sugars
-
5.3g
(Low)
- Salt
-
0.44g
(Low)
- Fruit/Veg Portion
- 1
Ingredients
Ingredients
- 250g new potatoes
- 8 cherry tomatoes, halved
- 90g mixed salad leaves
- 2 pieces skinless salmon fillet (approx. 100g each)
- 1 tbsp coarse ground black pepper
- grated rind and juice 1 orange
- 1 tbsp wholegrain mustard
Method
Method
Recipe tips
- This salad works well with other fish, such as mackerel fillets, fresh tuna or with king prawns. You could also use thinly sliced chicken breast.
- For a vegan alternative try strips of tofu instead of salmon. Simply fry in a non-stick pan until crisp then toss with a little sesame oil, soy sauce and Chinese five spice.