Grilled Salmon and Potato Rainbow Salad
- Prep in:
- 10 mins
- Cook in:
- 25 mins
- 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
- Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
- 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.
- Meanwhile, add the potatoes to a pan of boiling water. Cook the potatoes for 15-20 minutes until soft , drain and cool.
- 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.
- 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.
- Mix the dressing ingredients together until smooth and spoon over the salmon and the vegetables.
- 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
