Leftover salmon and pickled cucumber salad recipe

  • Serves 2
  • 10mins to prepare and 10mins to cook
  • 410 calories / serving
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A clean, sharp salad that is sure to become a summer favourite and perfectly compliments the creamy dressing and rich salmon. This delicious leftovers idea from our fennel and tarragon poached salmon dish. If you'd like to make it from scratch you'll need 200g (7oz) of salmon.

  1. Place the sliced cucumber in a small bowl and mix in the salt, sugar and white wine vinegar and leave to marinate for 10 mins. Meanwhile, in a small bowl, combine the yogurt, basil and mint. Season with salt and pepper and set aside. 
  2. Halve the avocado and remove the stone. Peel away the skin and slice. On 2 plates, layer the cucumber, watercress and avocado. Flake over the salmon and drizzle over the dressing. Serve immediately.

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Please note that 200g (7oz) of salmon is not included in the shop ingredients list so you will need to enter the product in your shopping basket. 

  • Ingredients

  • 1/2 cucumber, finely sliced
  • ¼ tsp salt
  • ½ tsp sugar
  • 1 tsp white wine vinegar
  • 4 tbsp yogurt
  • 1 tbsp fresh basil, chopped
  • 1 tbsp fresh mint, chopped
  • 1 avocado
  • 40g (1 1/2oz) watercress
  • 200g (7oz) leftover salmon, flaked
  • Energy 1705kj 410kcal 21%
  • Fat 32g 46%
  • Saturates 7g 35%
  • Sugars 2g 2%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 3.4g Protein 26.8g Fibre 5.2g


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