Poached Salmon, Pickled Cucumber & Cavolo Nero Salad

PREP: 15 minutes
COOK: 15-16 minutes
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


  • 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


  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.

Cooking Tips

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

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