Salmon Salad with Peas and Dill
High in protein and in flavour, this salmon salad is a refreshing take on fish and peas.
400 g salmon fillet
1 lemon
200 ml fish stock (broth)
1⁄2 cup (125 ml) dry white wine
salt and freshly ground black pepper
1 2⁄3 cups (200 g) frozen peas
150 ml salt-reduced vegetable stock (broth)
1 small head iceberg lettuce
1⁄2 cup (125 g) light mayonnaise
1⁄2 cup (125 g) sour cream
1 teaspoon medium to hot mustard
pinch of sugar
2 tablespoons finely chopped fresh dill
4 dill sprigs, for garnish
- Slice salmon into small pieces. Cut 4 thin slices from the lemon. Place fish stock, wine, salt, pepper and lemon slices in a saucepan and bring to a boil.
- Add fish pieces, cover and cook over low heat 3 to 4 minutes. Remove from pan and let cool. Reserve liquid.
- Place peas and stock in a small saucepan and bring to a boil. Cook peas 3 to 5 minutes; do not overcook. Drain and let cool.
- Tear lettuce leaves into small pieces and divide among serving plates. Beat mayonnaise, sour cream, mustard, sugar, salt and pepper with 4 tablespoons fish liquid in a bowl until creamy. Stir in chopped dill.
- Arrange salmon and peas on lettuce. Drizzle with dressing. Cut remaining lemon into thin slices. Garnish salmon salad with lemon slices and dill sprigs.
Cook’s Tip: When buying salmon fillets, check that the flesh is moist and shiny and bounces back when pressed. It should have a pleasant sea smell with no browning around the edges.
Preparation Time: 30 minutes
Cooking Time: 8 to 12 minutes
Serves 4
368 calories
24 g protein
24 g total fat
11 g saturated fat
100 mg cholesterol
12 g carbohydrate
5 g fibre
Super Salads, Reader's Digest
