Poached Salmon, Pickled Cucumber & Cavolo Nero Salad
PREP: 15 minutes
COOK: 15-16 minutes
SERVES: 2
Skill Level: Easy
Nutrition Info (Per Serving)
458 kcal Energy
28g Carbohydrate
32g Protein
8g (of which Sugar)
22g Fat
8.5g Fibre
4g (of which Saturated Fat)
0.3g Salt
Ingredients
- 2 salmon fillets
- 1 cucumber
- 2 tbsp white wine vinegar
- 2 tsp caster sugar
- 1 tbsp chopped dill
- 275g baby new potatoes, thickly sliced
- 200g bag Cavolo Nero
- 1 tsp olive oil
- 1 red chilli, finely chopped
Instructions
- Poach the salmon in a saucepan of boiling water for 6-8 minutes. Cool then remove the skin and break into flakes.
- Meanwhile, halve the cucumber lengthways and scrape out the seeds with a teaspoon and then slice. Transfer to a bowl and mix in the vinegar, sugar, dill and seasoning. Set aside, stirring occasionally while preparing the rest of the salad.
- Cook the potatoes in a large saucepan of boiling water for 6-8 minutes until just tender, remove with a slotted spoon, draining on kitchen paper and add the cavolo nero to the water, cook for 3 minutes and drain well.
- Toss the potatoes with the oil and griddle for 4-5 minutes, turning half way until golden.
- Mix the potatoes, salmon, chilli and cavolo nero into the cucumber, season and serve.
