Honey-mustard salmon salad recipe

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salmon salad with avocado and watercress HERO
  • Rating: 5 stars
  • Cost per serving: £2.45
  • 10 mins to prepare and 15 mins to cook Takes: 10 mins to prepare and 15 mins to cook
  • 4 Serves: 4

Preheat the oven to gas 4, 180°C, fan 160°C. Mix the honey, mustard, 1 tbsp lemon juice and zest to form a paste, then brush over the salmon fillets. 

Put the fish fillets in the oven for about 15 minutes or until cooked through and golden on top. Using a fork, gently flake the roasted salmon into chunks, then combine with the watercress, avocado, chopped gherkin and mango in a salad bowl.

To make the dressing, mix together the lemon juice, olive oil, white wine vinegar and sugar. Season to taste, stir again, then drizzle it over the salad. 

Toss the ingredients so that they are well coated in the dressing, then serve. 

For more salmon inspiration, see Salmon recipes.

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  • 2tbsp honey
  • 1tbsp wholegrain mustard
  • 1 lemon, zested and juiced to make 1tbsp juice
  • 4 skinless salmon fillets
  • 1 x bag watercress, washed
  • 1 ripe avocado, flesh diced
  • 2tbsp chopped gherkins
  • 1 ripe mango, flesh diced
  • For the dressing
  • 1tbsp lemon juice (use lemon from salmon glaze)
  • 1tbsp olive oil
  • 1tbsp white wine vinegar
  • pinch sugar
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1 of you five-a-day Each serving contains
  • Calories 430 22%
  • Sugar 13g 15%
  • Fat 27g 39%
  • Saturates 5g 25%
  • Salt 0.5g 9%
of an adult's Reference Intake amount. Find out more
Fairy - For the toughest grease-cleaning challenges

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