Fresh Salmon Salad Recipe
A Salmon Season & Stir salad that can be made in less than 40 minutes and is a perfect starter.
If you think of salad as a fairly bland combination of lettuce leaves, tomatoes and very little else, then our salmon salad recipe should make you think again. This salad is neither bland or boring and includes a variety of tastes, textures and flavours which all work very well together. It helps of course that the key ingredient of this salmon salad recipe is John West Season and Stir Salmon with Lemon & Pepper spices. This great little idea in itself, comprises of tender chunks of our Wild Pacific Pink Salmon with a separate sachet of delicious spices. You simply stir in these spices and mix them in with the natural fish juices to create a beautifully fragrant sauce. Which all means your salad is off to a great start. By the time you add the potatoes, crème fraiche, green beans and everything else, you’ve got a very tasty light meal or an excellent first course.
To prepare our Salmon Salad Recipe begin by cooking the potatoes in boiling water until tender for about 10 minutes. Drain and leave to cool in their own steam. In the same pan cook the green beans for about 4-5 minutes and add the peas for the last minute of cooking, then drain into the colander.
Whilst you’re waiting for the vegetables to cook, slice the cherry tomatoes in half and prepare the Season and Stir Salmon. Empty the salmon can into a bowl (including the liquid) and then mix in 20 gram of spice mix. Blend this in with a fork quite a few times to obtain a good consistency of salmon to spice.
Separate the leaves from the baby gem and wash in cold water, this helps to crisp up the lettuce.
For the dressing, simply chop the herbs as fine as you can get them and mix with the crème fraiche and lemon juice. Season with a touch of salt and milled pepper.
Divide the lettuce between your serving plates, half the potatoes and arrange over the salad. Do the same with the cherry tomatoes, peas and green beans.
Finally, scatter over the salmon and drizzle over the lemony crème fraiche dressing and enjoy a salmon salad recipe that you can make time and again quickly and easily.
- 1 John West Salmon Season and Stir Lemon and Pepper
- 6 new potatoes
- 75g green beans
- 25g frozen peas
- 8 cherry tomatoes
- 2 baby gem lettuces
- 2 tbs crème fraiche
- Juice of ½ lemon
- 1 tbs finely chopped fresh parsley, dill and chive
Delicious. If you’re s member following Slimming World’s Extra Easy plan remember that you’ll have to add Syns for the creme fraiche dressing.