Photo of Salmon, Leek and Red Pepper Salad by WW

Salmon, Leek and Red Pepper Salad

Points® value
Total Time
20 min
15 min
5 min
There's more to a can of salmon than sandwiches! Use it to delicious advantage in this tasty salad.


Canned pink salmon

418 gm, drained

Uncooked leek

2 medium, trimmed and sliced

Snow peas

200 gm, halved


½ head(s), medium, or 1 bag mixed salad leaves

Bell pepper

300 gm, use roasted peppers in brine, drained and torn into strips


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

pinch(es), freshly ground black


1 clove(s), large


  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.