Salmon and egg salad plate 

Salmon and egg salad plate

(0)

Calories:303 kcal
Difficulty:easy
Preparation:50 min
Ready in:50 min
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1 serving contains (Percentage of daily recommendation)
Calories303 kcal(15%)
Protein25 g(50%)
Fat19 g(24%)
Carbohydrates7 g(3%)
Added Sugar0 g(0%)
Roughage3 g(10%)

Recipe Development: EAT SMARTER

Ingredients

For servings

4 ½ cupswhite Asparagus trimmed and chopped
salt
1 ½ cupsSnap pea
½ bunchesscallions
11 ouncesSalmon fillet
1unwaxed lemons
3 cupsmixed Salad Greens (lettuce, lollo rosso, radicchio... )
2hard-boiled eggs
freshly ground peppers
3 tablespoonsolive oil

Directions

1 Simmer the asparagus pieces in boiling, salted water for about 6-8 minutes. Drain, retaining the cooking water.
2 Wash and trim the mangetout and cook in boiling, salted water for about 4 minutes. Drain, refresh in cold water and drain thoroughly.
3 Cut the salmon into approximately 2 cm strips. Rinse the lemon in hot water, halve and slice one half. Squeeze the other half. Put the lemon slices into a pan, add asparagus water to a depth of 2 cm and bring to the boil. Add the salmon, turn off the heat, cover and leave to stand for about 8 minutes.
4 Wash and trim the spring onions and cut into rings at an angle. Shell and slice the eggs.
5 Wash the salad leaves, shake dry and break into smaller pieces. Make a bed of salad leaves on 4 plates. Mix the lemon juice with salt and pepper and stir in 2 tbsp of asparagus water and oil.
6 Arrange the other ingredients on top of the salad leaves, drizzling over the dressing.
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