Zesty salmon with fennel & watercress salad
4
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This vibrant summer salad is simplicity itself. Packed with crunchy seasonal veg and juicy zesty salmon, it's all brought together with a deliciously creamy herb dressing.
Ingredients
Lemon Juice, Fresh
7 tablespoon(s)
Tesco Red Wine Vinegar
15 ml
Olive Oil
1 tablespoon(s)
Smoked salmon
300 g, torn into strips
Fennel
300 g, trimmed and thinly sliced
Radish
100 g, trimmed and thinly sliced
Cucumber
45 g, peeled into ribbons
Watercress
50 g
Rye Bread (German Style)
160 g
Reduced fat soured cream
50 ml
Parsley, fresh
1 tablespoon(s)
Dill, Fresh
1 tablespoon(s)
Dijon Mustard
½ teaspoon(s), level
Instructions
1
Whisk together the lemon juice and zest, vinegar and oil in a large bowl. Add the salmon, fennel and radishes, season with a little freshly ground black pepper and toss to combine.
2
In a mini processor, whizz together the dressing ingredients and 1 tablespoon of water. Add a little extra water if you prefer a looser dressing.
3
Mix together the cucumber and watercress leaves. Divide between four plates and top with the salmon, fennel and radish mixture. Drizzle over the dressing and serve with the rye bread, cut into fingers. on the side.
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