Salmon rainbow salad bowl

  • Salmon Rainbow salad & Cornish New potatoes
Season
Spring/Summer
Skill level
Keen cook
Preparation Time
20 minutes
Cooking Time
40 minutes
Serves
Serves 2
Categories

Bursting with vitamins and minerals as well as flavour, this healthy bowl packs a substantial punch.

Ingredients

  • 8 cauliflower florets
  • 8 stems of purple sprouting broccoli
  • 2 tbsp rapeseed oil
  • 2 tbsp turmeric
  • 2 salmon fillets
  • 2 red peppers, sliced
  • 8 - 10 New/Baby potatoes
  • 2 handfuls of watercress or rocket

For the dressing

  • 3 tbsp low fat yoghurt
  • 2 tsp rapeseed oil
  • 2 tsp lemon juice
  • Zest of a lemon
  • 1 tbsp fresh tarragon, finely chopped
  • Salt and Black pepper to season

Method

  1. 1Preheat the oven to 200˚C / fan 180˚C / gas 5.
  2. 2Mix the turmeric and oil together.
  3. 3Place the broccoli and cauliflower onto a roasting dish, drizzle with 1 tbsp of the turmeric oil and roast for 10-15 minutes. Add the red pepper and roast for another 10 minutes until tender.
  4. 4Wash the potatoes and simmer gently in salted water for around 10 – 15 minutes until they’re tender and cooked through. Remove from heat, drain and cut into bite-sized chunks.
  5. 5Meanwhile place the salmon fillets onto a roasting tin, spread with the remaining turmeric mix, season and roast for 15 minutes, until cooked through.
  6. 6Mix all the ingredients for the dressing together in a large bowl. Once the potatoes, broccoli and cauliflower have cooled place them into the bowl with the dressing along with the watercress and the roasted red peppers and mix well.
  7. 7Divide the dressed salad between two bowls and top each one with a salmon fillet to serve.