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Citrus and salmon grain salad recipe
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Whizz up this salmon salad in just 10 minutes for a delicious and satisfying lunch or light dinner. We've used hot smoked salmon and mixed grains for ease and speed, alongside lots of lovely citrus flavours and fresh, fragrant herbs. You couldn't wish for a better lunch! See method
Ingredients
- 250g pack seasoned mixed grains
- 10g fresh dill, finely chopped
- 10g fresh chives, finely chopped
- 10g fresh mint, leaves picked and finely chopped
- 80g beetroot salad
- ½ grapefruit, peeled and sliced
- 1 orange, peeled and sliced
- 180g pack hot smoked salmon fillets
- 15g 4 seed mix (optional)
For the dressing
- ½ grapefruit, juiced
- 1 tbsp extra-virgin olive oil
- 2 tsp wholegrain mustard
- 1 tsp clear honey
1 of your 5-a-day and high in vitamin D
Each serving contains
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Energy
2265kj
538kcal
27%
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Fat
20g
28%
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Saturates
3g
16%
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Sugars
15g
16%
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Salt
1.5g
24%
of the reference intake
Carbohydrate 59.3g
Protein 27.6g
Fibre 6.9g
Method
- Whisk together the ingredients for the dressing. Cook the grains to pack instructions, then toss most of the dressing through the grains while still warm, along with most of the herbs.
- Add the grain and herb mix to a serving dish, topping with the beetroot salad mix and grapefruit and orange slices. Flake over the salmon, removing the skin if you like, and scatter over the seeds, if using. Add the remaining herbs before drizzling with the remaining dressing and tossing together.
See more Salmon recipes