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| Warm Winter Leaf Salad with Salmon |
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Recipe and image courtesy of Alaska Seafood Marketing Institute.
Light, flavourful and ready in 10 minutes, this salad recipe is
great for a quick afternoon snack or supper.
Makes 4 servings
2 cans
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(213 g/7.5 oz) Gold Seal® red or pink wild Alaska salmon |
| 200 g |
fine green beans, trimmed |
| 4 |
generous handfuls baby spinach leaves |
| 2 |
generous handfuls lamb's lettuce or rocket |
| ½ |
head Chinese leaves, shredded |
| 100 g |
frozen broad beans |
100 g
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feta cheese, crumbled |
| 100 g |
sun-blush tomatoes, drained |
| 4 Tbsp. |
olive oil |
| 4 Tbsp. |
lemon juice |
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salt and freshly ground black pepper |
- Drain the salmon. Remove skin and bones, if desired and break into large
chunks.
- Cook the green beans in lightly salted boiling water for about 5 minutes,
until tender, yet still slightly crunchy.
- Meanwhile, toss together the spinach, lamb’s lettuce or rocket and
Chinese leaves. Pour boiling water over the broad beans, leave for a few moments,
them pop the beans from their outer skins. Add them to the leaves.
- Drain the green beans and add them, whilst warm, to the salad leaves with
the feta cheese and sun-blush tomatoes.
- Warm the olive oil and lemon juice together in a small saucepan, whisking
to combine. Season with a pinch of salt and pepper.
- Add the salmon chunks to the salad, followed by the warm dressing. Toss together
gently to combine and serve immediately.
| Nutritional Values |
Per serving:
Calories 450
Fat 29.3 g
Carbs 18 g
Protein 30 g
Fibre 5.8 g
Sat fat 7.6 g
Cholesterol 63 mg
Sodium 715 mg
Sugar 2.6 g
Calcium 411 mg
Source: www.calorieking.com
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