Warm Salmon & Potato Salad
Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 4 salmon steaks
- 4 potatoes
- 100grams green beans
- 2tablespoons white wine vinegar
- 1 pinch pepper (for seasoning)
- 1teaspoons dijon mustard
- 50grams baby spinach leaves
- 20 kalamata olives, pitted
- 2teaspoons olive oil
- 2 eggs, soft-boiled, halved
- 1 pinch sea salt ground (to taste)
Nutrition per serving
2620kJ / 630Cal
2620 Kilojoules or 630 Calories
30% of daily energy intake*
Protein
8.6grams
Fat
10.1grams
Carbs
45.2grams
Sugars
3.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Prick potatoes 4-5 times each with a skewer. Place around the edge of microwave turntable. Microwave on high for 5-7 minutes or until tender. Cover to keep warm. Slice when cool.
Step 2 of 4
Meanwhile, heat oil in a non-stick frying pan over medium-high heat. Add salmon steaks, skin side down and cook for 3 minutes. Turn and cook for 2-3 minutes or until cooked to your liking. Flake salmon, discarding skin.
Step 3 of 4
Place beans in a bowl. Cover with boiling water and stand for 2 minutes. Drain. Layer potato, beans, spinach leaves and olives into a serving bowl. Top with flaked salmon and egg. Drizzle with dressing and serve warm.
Step 4 of 4
To make dressing, whisk olive oil, vinegar, mustard, salt and pepper in a jug.
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