It actually took me longer to eat this sumptuous salmon salad. Its easy and quick to make, under 20 minutes is all it took and tastes amazing. Don’t be afraid at a warm salad, the warm cucumber goes so well with the salmon.
Its a new twist on trying to be healthy. I don’t always fancy cold salads in this weather, but this dish tastes so summery its a delight. I had this for my lunch today, you can always add some new potatoes to beef it out for a main meal!
INGREDIENTS SERVES 2
- x 2 120g Salmon fillets
- Olive oil or low calorie Olive Oil, I used fry light garlic
- 1/2 red onion, cut into thin slices
- 4 rashes of bacon, trimmed off all the fat
- 8 cherry tomatoes
- 1/2 cucumber, cut into half moons 1 cm thick
- 8 leaves of romaine lettuce
- 3 tablespoons of sweet chilli sauce
- Sprinkling of smoked Paprika
- Salt and freshly ground black pepper
- half of a lemon
(Slimming world members it is 1 1/2 syns for a tablespoon of sweet chilli sauce, you don’t have to use it. For my portion, it was 2 syns, but I it like lots).
Quick Cooking Method
Fill a pan with water and heat to boil. Take the salmon fillets out of the packet. Place on a square of cling film at least twice its size. Season the fillets with salt, pepper and a sprinkling of paprika. Wrap the Salmon fillets into a parcel, with a knife place a small hole into the cling film to let the air out. Once the pan has come to the boil, add the salmon fillets and bring down to a gentle simmer, set a timer for 8 minutes as that’s all it will take to poach.
Heat a frying pan, drizzle with Olive Oil or use your preferred spray oil. Cut the onion, and bacon and fry in the pan. Place the romaine lettuce leaves onto the plates in a random style. Chop up the tomatoes then add to the frying pan, keep stirring so the ingredients don’t stick. Chop up the cucumber, you are only warming through the cucumber so it goes in last.
Lift out the salmon out of the pan, place on a plate. Then throw in the cucumber and stir well, add salt and pepper. Whilst the cucumber is warming, take the salmon out of the cling film, if the salmon has skin on it, this is the easiest time to take it off without wasting the flesh. The salad is now done, throw the ingredients onto the lettuce leaves, squeeze lemon onto the salad. I like my salmon to have some colour, so I pop it into the frying pan flesh side down for a minute. Life out place on top of the salad, squeeze lemon on top and pour over the chilli sauce!