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In a small saucepan, add the carrot, onion, lemon juice and 800ml cold water. Season with salt and bring to the boil. Add the salmon, then turn down to a gentle simmer and cook for 5 minutes, or until the salmon is just pink in the middle. Remove from the heat and, using a spatula, transfer the salmon to a plate. Leave to cool, then break into large flakes.
Meanwhile, put the new potatoes in a saucepan and cover with cold water. Bring to a simmer and cook for 10 minutes until tender, but not falling apart. Drain, then once cool enough to handle, cut into thick slices and drizzle with a little olive oil.
Break off the woody bases of the asparagus spears and cut each one in half. Bring another pan of water to the boil and cook the asparagus for about 4 minutes until tender. Use a slotted spoon to transfer into iced water to cool. Repeat with the peas, then tip both into a colander to drain.
To make the dressing, combine the lemon juice, chopped dill and crème fraîche, then season with salt and pepper to taste.
To serve, scatter the salmon, potatoes, asparagus, peas, watercress and lemon zest over a flat serving dish with a few grindings of pepper. Serve the dressing in a jug on the side.
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Serving Size: 1 Serving (1252g) | ||
Recipe Makes: Servings | ||
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Calories: 398 | ||
Calories from Fat: 4 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 30.5mg | 1 % | |
Potassium 2169.6mg | 57 % | |
Total Carbohydrate 91.8g | 27 % | |
Dietary Fiber 11.2g | 45 % | |
Sugars, other 80.6g | ||
Protein 10.3g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 398
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