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Warm Salmon Salad

A fresh and zesty plate full of immunity-boosting omega-3

Ingredients

• 100g baby new potatoes

• Knob of butter

• Salmon fillet

• 1 tbsp horseradish

• 2 tbsp natural yoghurt

• Juice ½ lemon

• Tabasco (to taste)

• Splash white wine vinegar

• Wasabi paste
(to taste)

• 1 small cucumber

• Pinch salt

• Handful fresh dill

• Handful wild rocket

Vital stats

Per serving (serves 1)

385kcal

20g carbs

31g protein

16g fat

Method

Prep time: 15 minutes

1 Place the potatoes in a microwavable dish with 100ml of water. Cover and vent. Cook on full power for seven minutes, stirring halfway through.

2 Meanwhile, in a frying pan, melt the butter over a medium-high heat. Pan-fry the salmon for 10 minutes, turning halfway through to cook evenly.

3 Mix the lemon juice, horseradish, yoghurt and a couple of drops of Tabasco in a bowl. In a separate jug, mix together the vinegar and a squeeze of wasabi, then chop and add the cucumber and dill, with the salt.

4 Next, flake the salmon into a bowl and roughly chop the potatoes. Mix the horseradish sauce and the potatoes together, add the cucumber and wasabi mix, then toss together with the salmon, rocket, more dill and a squeeze of lemon.


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