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Warm salmon and potato salad
Serves: 4
Time to make: 40 mins
Ingredients
- 650g new potatoes, scrubbed and cut into 2cm-thick pieces (about 2 cups)
- cooking spray oil
- ⅓ cup extra light sour cream
- 2 tablespoons freshly squeezed lemon juice
- 2 spring onions, trimmed and finely chopped
- 2 tablespoons capers, drained and chopped
- 2 teaspoons horseradish cream
- 60g (half a bag) baby rocket leaves
- 415g can pink salmon in spring water, drained, skin and bones removed, flaked
- ¼ cup finely chopped chives
- lemon wedges to serve
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Instructions
1 Preheat oven to 200ºC.
2 Place potato in a large roasting pan and spray with oil. Gently toss to coat potato. Roast, shaking pan occasionally, for 30 minutes, or until golden and tender. Remove from oven.
3 Meanwhile, place the cream, juice, onion, capers and horseradish in a jug and mix until well combined.
4 Divide rocket and potato between serving plates. Top with salmon. Drizzle with dressing and sprinkle with chives. Serve immediately with lemon wedges.
Nutrition Info (per serve)
-
Calories 387cal
-
Kilojoules 1620kJ
-
Protein 28.1g
-
Total fat 17.6g
-
–Saturated fat 4.2g
-
Carbohydrates 28.6g
-
–Sugars 3.6g
-
Dietary fibre 2.8g
-
Sodium 830mg
-
Calcium 200mg
-
Iron 2.9mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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