SALMON SALAD WITH SESAME DRESSING
Get three of your five-a-day, plus healthy omega-3 fatty acids, vitamin C, folate and fibre with this quick, easy and low-calorie salad
Sun or no sun, now is the time to enjoy all the fresh summer fruits and vegetables while they’re in season and at their best. These light and flavoursome salads will help you do just that.
Panzanella is an Italian salad which puts tomatoes centre stage. Paired with crisp chunks of bread and a punchy dressing, it’s wholesome yet refreshing.
Fruit such as clementines and peaches add sweetness to salads and work well with creamy cheeses such as goat’s cheese or feta, or with fatty fish like salmon.
These recipes prove that salads don’t need to be boring, in fact they’re delicious and quick and easy to boot.
FOR THE SALAD
250g new potatoes, sliced 160g French beans, trimmed 2 wild salmon fillets
80g salad leaves
4 small clementines, 3 sliced, 1 juiced handful of basil, chopped handful of coriander, chopped
FOR THE DRESSING
2 tsp sesame oil
2 tsp tamari
½ lemon, juiced
1 red chilli, deseeded and chopped 2 tbsp finely chopped onion (¼ small onion)
1
Steam the potatoes and beans in a steamer basket set over a pan of boiling water for 8 mins. Arrange the salmon fillets on top and steam for a further 6-8 mins, or until the salmon flakes easily when tested with a fork.
2 Meanwhile, mix the dressing ingredients together along with the clementine juice. If eating straight away, divide the salad leaves between two plates and top with the warm potatoes and beans and the clementine slices.
3
Arrange the salmon fillets on top, scatter over herbs and spoon over the dressing. If taking to work, prepare the potatoes, beans and salmon the night before, then pack into a rigid airtight container with the salad leaves kept separate. Put the salad elements together and dress just before eating to prevent the leaves from wilting.