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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This is a surprisingly filling yet light dish that is high in fibre and iron and is dairy-free. We love the crispness fresh peas that provide a lovely contrast to the soft poached salmon.
1 In a medium saucepan bring water and lemon slices to the boil over a medium heat. Add salmon, cover and remove pan from heat. Set aside to poach for 10 minutes, or until salmon is cooked to your liking. Roughly flake salmon in large pieces.
2 Meanwhile, cook pasta until al dente (or according to packet instructions), adding sugar snaps, snow peas and asparagus for last minute of cooking time. Rinse pasta and vegetables under cold running water and drain.
3 In a large bowl combine pasta, vegetables, salmon, dill and spinach. Whisk together mustard, ginger, lemon juice, oil and honey. Add to salad and gently toss to combine. Season with pepper and serve.
Calories 576 cal
Kilojoules 2410 kJ
Total fat 27 g
Saturated fat 8 g
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This is really good the next day for lunch if you have leftovers. Have also used the poaching technique to add to a Nicoise salad instead of using tuna.