Broccoli and salmon salad

Broccoli and salmon salad recipe

2 ratings

See method

  • Serves 4
  • 10 mins to prepare and 12 mins to cook
  • 407 calories / serving
  • Freezable
  • Healthy

Ingredients

  • 300g (10oz) broccoli, broken into florets
  • 2 red peppers, deseeded and chopped
  • 500g (1lb) salmon fillet
  • 10g (⅓oz) parsley
  • 10g (⅓oz) pumpkin seeds
  • 1 clove garlic, peeled and chopped
  • 5g (¼oz) Parmesan cheese, grated
  • juice of ½ lemon
  • 2tbsp olive oil
  • 60g (1¾oz) watercress

Each serving contains

  • Energy

    1695kj
    407kcal
    20%
  • Fat

    25g 36%
  • Saturates

    6g 30%
  • Sugars

    6g 7%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 7.1g Protein 35.1g Fibre 0.5g

Method

  1. Blanch the broccoli in boiling water for 8 minutes, adding the chopped red pepper for the last minute. Drain both and refresh in cold water. Drain.
  2. Grill the salmon fillet for 6-8 minutes on either side. Leave to cool before breaking into large flakes. To make the dressing place the parsley, pumpkin seeds, garlic, Parmesan, lemon juice and olive oil in a small blender and blend until smooth. Toss the broccoli, red pepper and salmon gently in the dressing.
  3. Divide the watercress between four plates then soon over the dressed vegetables and salmon.

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