Smoked salmon salad with creamy citrus dressing

Author: Nadia Lim

Photographer: Melanie Jenkins

Serves: 4 (as a starter)

Time to make: 30 mins

Ingredients

More weights & measures

1 ½ tablespoons brown sugarlight brown cane sugarX

salt and freshly ground black pepper

240g salmon fillets, pin-boned

1 tablespoon sweet chilli sauce

1 lime, juice

½ orange, juice

2-3 tablespoons reduced-fat crème fraiche

1 ½ oranges, flesh, diced

½ avocado, diced

2 baby radishes, thinly sliced

2 handfuls watercress

Instructions

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1 Sprinkle brown sugar, salt and pepper on salmon (flesh side).

2 To set up the smoker, line a wok or deep frying pan with tinfoil. Place a tablespoon of woodchips inside then place a cake rack on top to fit inside the wok/frying pan. Place salmon on rack, cover tightly with tinfoil and place lid on top. Place smoker on top of element over a high heat. Smoke for 4-5 minutes.

3 To make creamy citrus dressing, mix sweet chilli sauce, lime juice, orange juice and crème fraiche. Just before serving, toss dressing with orange, avocado, radishes and watercress.

4 Pile salad on a plate and top with hot salmon to serve.

Variations

Make it gluten free: Use gluten-free sweet chilli sauce.

Nutrition Info (per serve)

Calories 232 cal

Kilojoules 970 kJ

Protein 14 g

Total fat 15 g

Saturated fat 4 g

Carbohydrates 15 g

Sugar 11 g

Dietary fibre 2 g

Sodium 220 mg

Calcium 55 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.