Salmon, leek & 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
Pink Salmon, tinned
418 g, can
Leek
2 medium, medium, trimmed and sliced
Mange-tout
200 g, or sugar snap peas, halved
Garlic
1 clove(s), sliced in half
Lettuce
½ individual, or 1 bag mixed salad leaves
Red pepper
300 g, cut into strips
Lemon
1 medium, finely grated zest and juice
White Wine Vinegar
1 teaspoon(s), or cider vinegar
Dijon Mustard
1 teaspoon(s), level
Salt
1 pinch
Black pepper
⅛ teaspoon(s), freshly ground
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 mange tout or sugar snap 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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.