Salmon, Leek and Red Pepper Salad
0
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
There's more to a can of salmon than sandwiches! Use it to delicious advantage in this tasty salad.
Ingredients
Canned pink salmon
418 gm, drained
Uncooked leek
2 medium, trimmed and sliced
Snow peas
200 gm, halved
Lettuce
½ head(s), medium, or 1 bag mixed salad leaves
Bell pepper
300 gm, use roasted peppers in brine, drained and torn into strips
Lemon
1 medium, finely grated zest and juice
White wine vinegar
1 tsp(s), or cider vinegar
Dijon mustard
1 tsp(s)
Table salt
1 tsp(s)
Black pepper
⅛ pinch(es), freshly ground black
Garlic
1 clove(s), large
Instructions
1
Drain the salmon, reserving 1 tbsp of the liquid. Remove the skin and bones, if wished, then break the salmon with a fork into large chunks. Set aside.
2
Cook the leeks and snow peas in lightly salted boiling water for about 4-5 minutes until just tender. Drain, rinse with cold water and drain well.
3
Rub the cut sides of the garlic clove around the insides of 4 serving bowls.
4
Add the salad leaves to the cooked vegetables and toss together. Share between the bowls with the pepper strips and salmon chunks.
5
For the dressing, whisk together the reserved salmon liquid with the lemon zest and juice, vinegar and mustard. Season with salt and pepper, then drizzle over the salads. Chef’s Tip: Use 2 x 185g cans of tuna in brine or water instead of salmon, for a change.
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