There is no doubt that a huge casualty of modern life is that we are all just so darn busy ensuring that eating well is a good intention often unfulfilled.

It doesn’t help matters when there is so much conflicting dietary advice, a new survey showed that we aren’t eating as healthily as we should with less than a third of us consuming the recommended ‘5 A DAY’.

While we can’t organise your life to make it simpler, we can offer you a simple and nutritious meal that is tasty and easy to prepare.

Grilled Salmon and Potato Rainbow Salad

Dish of the week: Grilled Salmon and Potato Rainbow Salad

Serves: 1

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients
4 new/baby potatoes, quartered
1 salmon fillet

2tsp ground turmeric
4 stems of purple sprouting broccoli
1tbsp sesame seeds, toasted
About 6 small cauliflower florets, blanched for one minute
3-4 stems rainbow chard, trimmed
½ roasted red pepper
A handful of watercress
Salt and pepper to season

For the dressing
1tbsp low fat natural yoghurt
1tsp flaxseed or rapeseed oil
1tsp lemon juice
Zest of ½ lemon
1tsp chopped or dried tarragon
Salt and pepper to season

Method
Heat the oven to 200c and roast the cauliflower, broccoli and chard with a sprinkle of turmeric and a dash of oil for 20 minutes.

Sprinkle 1tsp of turmeric all over the salmon and season well.
Heat the grill and cook the salmon for about three minutes on each side. Leave to rest.
Cook the potatoes until soft and remove from the water to cool.
Mix the dressing ingredients together until smooth and toss all the ingredients apart from the salmon through until well coated.
Transfer to a bowl, top with the salmon and serve.

Dish of the week: Grilled Salmon and Potato Rainbow Salad

Enjoy!

 

Recipe from Love Potatoes  

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