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

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