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Broccoli and salmon salad recipe
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8 ratings
A light salad that's perfect for a picnic, this broccoli and salmon side salad is the epitome of fresh. Make sure that your broccoli still has a bit of crunch when you cook it and don't be afraid to get liberal with the garlicky dressing. See method
Ingredients
- 300g (10oz) broccoli, broken into florets
- 2 red peppers, deseeded and chopped
- 500g (1lb) salmon fillet
- 10g (⅓oz) parsley
- 10g (⅓oz) pumpkin seeds
- 1 clove garlic, peeled and chopped
- 5g (¼oz) Parmesan cheese, grated
- ½ lemon, juiced
- 2 tbsp olive oil
- 60g (1¾oz) watercress
Each serving contains
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Energy
1695kj
407kcal
20%
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Fat
25g
36%
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Saturates
6g
30%
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Sugars
6g
7%
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Salt
0.4g
7%
of the reference intake
Carbohydrate 7.1g
Protein 35.1g
Fibre 0.5g
Method
- Blanch the broccoli in boiling water for 8 minutes, adding the chopped red pepper for the last minute. Drain both and refresh in cold water. Drain.
- Grill the salmon fillet for 6-8 minutes on either side. Leave to cool before breaking into large flakes. To make the dressing place the parsley, pumpkin seeds, garlic, Parmesan, lemon juice and olive oil in a small blender and blend until smooth. Toss the broccoli, red pepper and salmon gently in the dressing.
- Divide the watercress between four plates then spoon over the dressed vegetables and salmon.