Hot salmon and cucumber salad recipe

  • Serves 2
  • 10 mins to prepare and 20 mins to cook
  • 661 calories / serving
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Preheat the oven to 180°C/160°C fan/Gas 4. Bring a large saucepan of water to the boil and add the new potatoes. Simmer for 15 minutes, then cool slightly and halve the potatoes. Meanwhile place the salmon on a lined baking sheet, drizzle with the olive oil, season and bake for 15 minutes until cooked through and the flesh flakes away.

Stir the dill through the crème fraîche and toss with potatoes and cucumber. Flake over the salmon and gently fold through to combine. 

Tip: If you have a spare lemon add the zest and a squeeze a little juice over to serve.

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  • Ingredients

  • 500g (1lb 2oz) new potatoes
  • 2 salmon fillets
  • 1tbsp olive oil
  • ½ pack dill, roughly chopped
  • 75ml (3fl oz) half fat crème fraiche
  • ½ cucumber (approx 175g/6oz), halved lengthways & thinly sliced
  • Energy 2765kj 661kcal 33%
  • Fat 34g 49%
  • Saturates 9g 43%
  • Sugars 5g 5%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 40.5g Protein 46.3g Fibre 3.9g


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