Flaked Salmon and Cucumber Bowl
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- For the dressing
- ⅔ cup Soy yogurt
- 1 Tbsp lemon juice
- 1 tsp Wholegrain Mustard
- For the salad
- 3 cups new potatoes
- 1 Tbsp Avocado oil
- 14 ozs Salmon fillet
- 2 cups Watercress (washed)
- 1 cup fresh green pea
- 1 medium Cucumber (chopped)
- salt
- freshly ground Black pepper
Preparation steps
1.
For the dressing: Whisk together the yoghurt, lemon juice, mustard, and seasoning in a large bowl until smooth. Cover and chill until needed.
2.
For the salad: Cook the potatoes in a large saucepan of salted, boiling water until tender to the point of a knife; 15 - 18 minutes.
3.
Drain well and refresh in iced water. Preheat the grill to hot.
4.
Rub the salmon with the oil and season with salt and pepper. Grill for 6 - 8 minutes, turning once, until pink and firm, yet slightly springy to the touch. Remove from the grill and leave to cool briefly before flaking.
5.
Drain the potatoes, and then dry and roughly chop them. Add to the dressing with the cucumber, stirring well to coat.
6.
Divide between bowls, adding the watercress, peas, and flaked salmon before serving.
