This light and tasty superfood salmon salad is packed full of antioxidants and omega three fish oils. A sprinkling of seeds and nuts over the top helps to keep you feeling full and satisfied for longer. If it’s easier you can actually use ready cooked salmon, or you could try hot smoked salmon or trout which has a delicate flavour and is available in most supermarkets. Add some cooked rice or couscous to make a more substantial meal that’s still low fat and healthy. It’s a great one to cook up for lunch for a dish that will leave you feeling satisfied all afternoon and is packed full of veg and vital nutrients.
Ingredients
- 200g Tenderstem broccoli
- 200g salmon or trout fillets, skinned
- 1tbsp olive oil
- ½ red chilli deseeded and finely chopped
- 2 spring onions, sliced
- 25g chopped nuts such as brazil nuts or almonds
- 1tbsp mixed seeds such as linseeds, pumpkin seeds, sunflower seeds and sesame seeds
- 1 orange
WEIGHT CONVERTER
Method
- To make this superfood recipe, heat a little water in a tiered steamer. When it comes to the boil, add the broccoli to the water, place the steamer on top and lay the salmon inside. Cook for 3 mins until the broccoli is tender and the salmon firm and just cooked.
- Remove from the heat, allow the salmon to cool and drain the broccoli. Heat the oil in a frying pan and fry the chilli, spring onions, nuts and seeds for 3-4 mins until golden. Using a zester or a potato peeler, pare the zest of half the orange into long strips. Add to the pan with a squeeze of juice from the orange. Season with salt and freshly ground pepper.
- Flake the salmon into pieces, mix with the broccoli and sprinkle the chilli and nut mixture over the top.
Top Tip for making Superfood salmon salad
Tenderstem broccoli is perfect for this dish as the stems are sweet and delicious but you can use standard broccoli cut into florets instead.
You might also like…
-
Broccoli and salmon pasta
This superfood-packed broccoli and salmon pasta recipe is full of protein and contains a third of your recommended daily allowance of Vitamin C
By Jessica Dady Last updated
-
Warm chicken and grain salad with green harissa
Our warm chicken and grain salad with green harissa requires 5 minutes prep and makes extra harissa for future meals
By Georgia Sparks Published
-
Herby chicken with Romesco sauce
Herby chicken flavoured simply with oregano with a rich Romesco sauce - which makes a great dip.
By Jessica Ransom Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published
-
Here's why popcorn isn't for toddlers - brave mum shares warning over 'harmless-looking' snack that can be a go-to
You might think twice about handing your child the snack after a brave mum shares her ordeal
By Selina Maycock Published
-
These pumpkin-shaped pizza pockets are the perfect Halloween-themed snack - and you only need 4 ingredients to make them
4 ingredients and 20 minutes to make these pumpkin-shaped pizza pockets - just in time for Halloween!
By Ellie Hutchings Published