Salmon Salad with Peas and Dill
High in protein and in flavour, this salmon salad is a refreshing take on fish and peas.
Super Salads, Reader’s Digest
| Servings | Prep Time | Cook Time |
| 4servings | 30minutes | 8-12minutes |
| Servings | Prep Time |
| 4servings | 30minutes |
| Cook Time |
| 8-12minutes |
Ingredients
- 400 g salmon fillet
- 1 lemon
- 200 ml fish stock (broth)
- 125 ml dry white wine
- Salt and freshly ground black pepper
- 200 g frozen peas
- 150 ml salt-reduced vegetable stock (broth)
- 1 small head iceberg lettuce
- 125 g light mayonnaise
- 125 g sour cream
- 1 tsp medium to hot mustard
- pinch sugar
- 2 tbsp fresh dill finely chopped
- 4 sprigs dill for garnish
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
Recipe Notes
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.
Per serving: 368 calories, 24 g protein, 24 g total fat, 11 g saturated fat, 100 mg cholesterol, 12 g carbohydrate, 5 g fibre
