Salmon, pea and samphire salad
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Salmon, pea and samphire salad
This fresh, colourful warm salmon salad is perfect for a summer’s day meal or as a party dish… and research shows that children love it too!
SERVES:
4
PREP TIME:
25 mins
COOK TIME:
25 mins
Ingredients
- 2 skinless salmon fillets
- 1 large bag (910g) of frozen petits pois peas
- 90g of samphire
- 2 tablespoons of olive oil
- A bunch of spring onions
- Pinch of ground black pepper, cumin, coriander, nutmeg, and clove
- Juice of ½ lemon
- ½ cup of mint leaves, finely chopped
- ½ cup of parsley, finely chopped
Method
- Lightly poach the salmon fillets in boiling water until tender.
- Before handling make sure the salmon has cooled and flake both fillets and set aside.
- Boil the petit pois gently until tender but still crunchy.
- Boil the samphire for 5 minutes.
- Fry the spring onions in the olive oil until golden.
- Turn off the heat and add the ground spices.
- After draining the petit pois and samphire, add to a large salad bowl.
- Add the flaked salmon and pour the fried spring onions and spice mix on top.
- Add lemon juice and chopped herbs.
- Mix together and serve warm.
Inspiration and top tips
- Use cod or barramundi as an alternative to salmon
- Replace the samphire with chopped baby gem lettuce or bok choy
- For a more adult recipe halve the amount of peas
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Egg Free | Nut Free
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