Grilled Salmon and Potato Rainbow Salad

Prep in:
10 mins
Cook in:
20 mins
Serves:
1
Per Serving %RI
KCAL 619 30%
Fat 30.5g 43
Sat Fat 5.3g 26%
Salt 1.5g 25%
Sugar 11.6g 12%

Heat the oven to 200c and roast the cauliflower, broccoli and chard with a sprinkle of turmeric and a dash of oil for 20 minutes.

Sprinkle 1tsp of turmeric all over the salmon and season well.
Heat the grill and cook the salmon for about three minutes on each side. Leave to rest.
Add the potatoes to a pan of hot water. Cook the potatoes until soft and remove from the water to cool.
Mix the dressing ingredients together until smooth and toss all the ingredients apart from the salmon through until well coated.

Transfer to a bowl, top with the salmon and serve.

Ingredients

1 skin on Rooster potato, cubed OR 4 new potatoes, quartered

1 salmon fillet

2tsp ground turmeric

4 stems of  broccoli

1tbsp sesame seeds, toasted

About 6 small cauliflower florets, blanched for one minute

3-4 stems rainbow chard, trimmed

½ roasted red pepper

A handful of watercress

Salt and pepper to season

For the dressing:

1tbsp low fat natural yoghurt

1tsp flaxseed or rapeseed oil

1tsp lemon juice

Zest of ½ lemon

1tsp chopped or dried tarragon

Salt and pepper to season

1 skin on Rooster potato, cubed OR 4 new potatoes, quartered 1 salmon fillet 2tsp ground turmeric 4 stems of  broccoli 1tbsp sesame seeds, toasted About 6 small cauliflower florets, blanched for one minute 3-4 stems rainbow chard, trimmed ½ roasted red pepper A handful of watercress Salt and pepper to season For the dressing: 1tbsp low fat natural yoghurt 1tsp flaxseed or rapeseed oil 1tsp lemon juice Zest of ½ lemon 1tsp chopped or dried tarragon Salt and pepper to season

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