Prep Time:5 mins
Understanding food allergies and intolerances
Grilled salmon and potato salad
Cooking Time:15 mins
Serves:1 Adult
A lot of people enjoy tuna at lunch time but why not try something different and opt for salmon? This recipe is filling and will help keep your hunger at bay until dinner time!
About this recipe
You should aim to eat at least two portions of fish per week and one of these portions should be an oily fish like salmon.
Ingredients
For the salad
- 4 medium new potatoes (160g / 5½oz.), quartered
- 1 teaspoon of red or white wine vinegar
- 1 salmon fillet (100g / 3½oz.)
- 30g / 1oz. of lettuce
- 5 cherry tomatoes, halved
- 6 slices of cucumber
For the salad dressing
- 1 tablespoon of low-fat natural yoghurt
- 1 teaspoon of reduced fat mayonnaise
- 1 scallion, sliced
- Black pepper, to taste
Method
- Pre-heat the grill to a medium heat and line the grill pan with foil.
- Grill the salmon fillet for 5-7 minutes on each side. You can allow it to cool or eat it warm.
- Boil the new potatoes and when cooked, drain and immediately toss in the red or white wine vinegar.
- Combine the yoghurt, mayonnaise, scallion and black pepper to make the potato salad dressing.
- When the potatoes have cooled, slice into bite sized chunks or pieces and then coat in the dressing.
- Tomato, cucumber and lettuce make a perfect basic salad to serve with the grilled salmon and potato salad.
What you will need
- Chopping board
- Chopping knife
- Cutlery
Serving suggestions
Serve with a lemon wedge.
'Any leftover new potatoes from dinner can be quickly reheated the next day and used in this tasty salad. No waste!'
