Broccoli and salmon salad recipe
A light salad that's perfect for a picnic, this broccoli and salmon side salad is the epitome of fresh. Make sure that your broccoli still has a bit of crunch when you cook it and don't be afraid to get liberal with the garlicky dressing.
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
- ½ lemon, juiced
- 2 tbsp olive oil
- 60g (1¾oz) watercress
Each serving contains
- Energy
- 1695kJ 407.0kcal
- Fat
- 25g
- Saturates
- 6g
- Salt
- 0.4g
- Sugars
- 6g
of the Reference intake
Carbohydrate 7.1gProtein 35.1gFibre 0.5g
Method
- Blanch thebroccoliin boiling water for 8 minutes, adding the chopped red pepper for the last minute. Drain both and refresh in cold water. Drain.
- Grill thesalmonfillet for 6-8 minutes on either side. Leave to cool before breaking into large flakes. To make the dressing place theparsley, pumpkin seeds, garlic, Parmesan, lemon juice andolive oilin a small blender and blend until smooth. Toss the broccoli, red pepper and salmon gently in the dressing.
- Divide thewatercressbetween four plates then spoon over the dressed vegetables and salmon.
