Poached Salmon Salad

Name: Poached Salmon Salad with lentils
Total time: 10 min
Yield: 2
Cuisine: European
Ingredients: 200 grams Salmon; 120 grams Salad Leaves; 1 sachet(s) Honey Mustard Dressing; 1 unit(s) Cucumber; 1 unit(s) Tomato; 1 pack(s) Lentils; 1 sachet(s) Apple Cider Vinegar; 1 pot(s) Ballymaloe Tomato Relish; to taste Salt; to taste Pepper; to taste Oil; to taste Water

with lentils

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Tags:

Quick Prep

•Super Quick

•Family Friendly

•Calorie Smart

Allergens:

Fish

•Mustard

•Sulphites

The quantities provided above are averages only.

Total10 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

200 grams

Salmon

(Contains: Fish)

120 grams

Salad Leaves

1 sachet(s)

Honey Mustard Dressing

(Contains: Mustard)

1 unit(s)

Cucumber

1 unit(s)

Tomato

1 pack(s)

Lentils

(May be present: Cereals containing gluten)

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

1 pot(s)

Ballymaloe Tomato Relish

(Contains: Mustard)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)1831 kJ

Energy (kcal)438 kcal

Fat21.9 g

of which saturates3.7 g

Carbohydrate30.4 g

of which sugars11.5 g

Dietary Fiber7.1 g

Protein28.6 g

Cholesterol80 mg

Salt4.41 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

Cooking Steps

Boil a pot of salted water for the salmon.
Once boiling lower heat to medium-high and add the apple cider vinegar. Add the salmon to the pot (skin-side down) and leave to simmer until the fish is cooked through, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

Drain and rinse the lentils in a sieve.

Place a pan over medium-high heat with a drizzle of oil.
Fry off the lentils with the periperi until warmed through, 3-4 mins. Season to taste with salt and pepper.

Meanwhile, trim the salad leaves, then thinly slice or tear into bite-sized pieces.

Roughly chop the cucumber and tomato. Just before serving toss the salad leaves, cucumber and tomato with the honey mustard dressing. Season to taste with salt and pepper.

Divide the peri peri lentils and tossed salad between bowls. Top the lentils with the salmon and drizzle over the ballymaloe relish.