Warm Salmon Salad
This Australian warm salmon salad is a wholesome and satisfying dish, perfect for dinner or a substantial snack. It combines tender salmon fillets with chunky potatoes, sweet peas, and crisp bacon, all tossed with fresh watercress, beetroot, and a tangy lemon and mustard dressing. The recipe is designed to be both flavourful and nourishing, offering a complete meal for two that comes together in just 25 minutes.
Ingredients
- 2 large King Edward potatoes cut into big chunks, skin left on
- 200g frozen pea
- 2 rashers lean back bacon sliced
- 2 x 150g salmon fillet skinned
- 250g pack beetroot (not in vinegar)
- 90g bag watercress
- bunchs spring onion sliced
- 1 tbsp olive oil
- squeeze lemon juice
- 1 tsp Dijon mustard
Method
- Cook the potato chunks in boiling water for 15 mins until soft. Introduce the frozen peas to the same pan for the last 2 mins of cooking, then drain the contents. Cut the potatoes into thick slices and allow them to cool.
- While the potatoes cook, place the sliced bacon in a non-stick pan and fry for 5 mins until it turns golden. Remove the bacon, season the salmon fillets, and cook them in the same pan for 3 mins on each side until they are golden and just cooked through. No additional oil is required for the fish.
- Combine the olive oil, lemon juice, Dijon mustard, and 1 tbsp water with seasoning to make the dressing. Mix the prepared vegetables together with the dressing and arrange on plates. Break the cooked salmon into large pieces and place them on the salad along with the bacon.
Nutrition (per serving)
Calories838 kcal
Fat26 g
Saturates5 g
Carbs109 g
Sugars67 g
Fibre16 g
Protein50 g
Sodium576 mg
Salt1 g
Recipe details
Skill levelEasy
CategoryMain course
Cuisineaustralian
DietHealthy
