Honey-mustard salmon salad recipe

21 ratings Rate
  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 828 calories / serving
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salmon salad with avocado and watercress HERO

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. Blanch the watercress for at least 15 seconds in boiling water and allow to cool. 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.
  • Ingredients

  • 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
  • Energy 3470kj 828kcal 41%
  • Fat 37g 53%
  • Saturates 7g 35%
  • Sugars 14g 16%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 15.2g Protein 106.7g Fibre 4g


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