Poached Salmon & Potato Salad with Crème Fraiche
- Prep in:
- 20 mins
- Cook in:
- 20 mins
- Serves:
- 4
- Cost per Serving:
- £2.98
| Per Serving | %RI |
|---|---|
| KCALS 493 | |
| Protein 30g | |
| Carbs 29g | |
| Sugar 5g | |
| Fat 27g | |
| Sat Fat 6.5g | |
| Fibre 7g | |
| Salt 0.3g |
Method
- Bring a medium saucepan of water to the simmer (if you have some fresh parsley stalks and a small glass of white wine pop into the water too) place the salmon in and leave to simmer for 7 minutes, turn the heat off and leave the salmon in the water until needed.
- In a second saucepan, cook the potatoes in slightly salted water, for 15-20 minutes, or until soft, remove the potatoes from the water (reserve the water in the pan) and set aside to cool.
- In a bowl. cook the asparagus and peas in the reserved potato water for 2 minutes. Drain and leave to cool in the bowl with the potatoes for 5 minutes.
- In a large bowl add all the dressing ingredients and mix well. Add the potatoes, asparagus, peas, fennel and seasoning then mix gently.
- Remove the salmon from the water, flake over the salad and serve with the watercress and fresh bread.
Tip:
To speed up cooling down the potatoes, remove from the pan and spread onto a tray in a single layer and leave to cool.
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Ingredients
400g Salad/Baby potatoes (such as Charlotte or Maris Piper), peeled and diced
450g fresh salmon fillet
8 asparagus spears, chopped into smallish pieces
100g frozen peas
1 medium fennel, thinly sliced
For the dressing
100ml reduced fat crème fraiche
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 tablespoon freshly chopped dill
Juice of 1 lemon
Salt and milled pepper
1 bag fresh peppery watercress leaves, to serve
