Salmon salad with raspberry dressing
Using a tangy, fruity dressing adds a spot of unexpected glamour to this dish and cuts through the rich salmon. Try it in a variety of salads as a substitute for more common vinaigrettes.
Serves 4 Prep 10 mins Cook 25 mins
Ingredients
4 salmon fillets, about 400g (14oz) in total
1 tbsp olive oil
few stalks of fresh thyme, leaves only
salt and freshly ground black pepper
75g (21⁄2oz) broad beans, fresh (out of their pods) or frozen
250g (9oz) baby spinach leaves
25g (scant 1oz) roasted hazelnuts, roughly chopped
75g (21⁄2oz) reduced-fat feta cheese, crumbled
For the dressing
3 tbsp olive oil
1 tbsp raspberry vinegar
Method
1 Preheat the oven to 180ºC (350ºF/Gas 4). Mix the dressing ingredients together, season well with salt and pepper, then set aside to allow the flavours to develop.
2 Arrange the salmon fillets in a roasting tin, drizzle over the olive oil, and scatter the thyme leaves over. Season with salt and pepper and bake in the oven for 15 minutes until the fish is cooked and flakes easily. Remove from the oven and set aside to cool.
3 Cook the broad beans in a pan of boiling salted water for 8 minutes or until tender, then drain, refresh with cold water, and drain again. Arrange the spinach leaves on a platter, flake over the fish and add the broad beans. Sprinkle over the hazelnuts and feta and drizzle with the dressing when ready to serve.
Nutrition per serving |
|
Energy |
752kcals/3118kJ |
Carbohydrate |
6g |
of which sugar |
3g |
Fat |
56g |
of which saturates |
10g |
Salt |
10g |
Fibre |
6g |
On the go
By adding the spinach last, you keep the leaves separate from the dressing so that they don’t wilt before lunchtime.
Salmon salad with raspberry dressing