Poached Salmon, Pickled Cucumber & Cavolo Nero Salad

PREP: 15 minutes
COOK: 15-16 minutes
SERVES: 2
Skill Level: Easy

Nutrition Info (Per Serving)

458 kcal Energy
28g Carbohydrate
32g Protein
8g (of which Sugar)
22g Fat
8.5g Fibre
4g (of which Saturated Fat)
0.3g Salt

Ingredients

2 salmon fillets

1 cucumber

2 tbsp white wine vinegar

2 tsp caster sugar

1 tbsp chopped dill

275g baby new potatoes, thickly sliced

200g bag Cavolo Nero

1 tsp olive oil

1 red chilli, finely chopped

Instructions

1. Poach the salmon in a saucepan of boiling water for 6-8 minutes. Cool then remove the skin and break into flakes.

2. Meanwhile, halve the cucumber lengthways and scrape out the seeds with a teaspoon and then slice. Transfer to a bowl and mix in the vinegar, sugar, dill and seasoning. Set aside, stirring occasionally while preparing the rest of the salad.

3. Cook the potatoes in a large saucepan of boiling water for 6-8 minutes until just tender, remove with a slotted spoon, draining on kitchen paper and add the cavolo nero to the water, cook for 3 minutes and drain well.

4. Toss the potatoes with the oil and griddle for 4-5 minutes, turning half way until golden.

5. Mix the potatoes, salmon, chilli and cavolo nero into the cucumber, season and serve.

cavolo-nero-icon

Cooking Tips

Try using hot smoked salmon or mackerel or shredded smoked salmon, stirring in at the end.

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