Warm Potato & Salmon Salad

Warm Potato and Salmon Salad

(Recipe from the Heart Foundation Cookbook - "Deliciously Healthy" - Chapter: Main Meal Salads)

PREP TIME 30 minutes COOKING TIME 45 minutes

600g salmon fillet
500g baby (new) potatoes, halved
Olive oil cooking spray
100g baby corn
100g baby spinach leaves, washed and halved lengthwise
100g semi-dried tomatoes
Dressing
4 tablespoons reduced fat natural yoghurt
3 tablespoons sweet chilli sauce
2 tablespoons lemon juice

METHOD:

1. Preheat oven to 200°C.
   
   
2. Remove the skin from the salmon fillet and then use tweezers to remove any bones. Cut the salmon into large cubes.
   
   
3. Put the potatoes in a large baking dish, lightly spray with olive oil spray and cook for 30 minutes, turning a couple of times during cooking.
   
   
4. Add the baby corn to the potatoes and cook for 10 minutes or until the potatoes and corn are tender. Turn the oven off and keep the vegetables warm. Lightly spray a chargrill with olive oil spray and cook the salmon cubes over a high heat for 3-4 minutes or until just tender and golden.
   
   
5. To make the dressing Put the yoghurt, sweet chilli sauce and lemon juice in a small jug and whisk well.
   
   
6. Put the potatoes, corn, spinach and semi-dried tomatoes in a bowl and toss to combine. Arrange the salad on individual plates, top with hot salmon pieces and drizzle with the dressing. Serves 4.
   

NUTRIENTS per serve
Energy: 633kJ
Energy: 151cal
Total fat: 1.3g
Saturated fat: 0.3g
Monounsaturated fat: 0.3g
Polyunsaturated fat: 0.3g
Protein: 20.0g
Carbohydrate: 28.0g
Fibre: 5.0g
Sodium: 230mg
Cholesterol: 70mg

http://www.heartfoundation.com.au