Citrus salmon salad recipe

Banish boring, samey salads and freshen things up with this citrus salmon salad recipe. Combining light and healthy summer leaves with succulent salmon and tasty new potatoes, this dish will fill you up as well as leave you feeling refreshed and energised.

Ingredients

(serves 2)

200g new potatoes

2 salmon fillets (skinless/boneless)

2 tbsp rapeseed oil

5cm piece of fresh ginger (peeled and grated)

½ red chilli (deseeded and chopped)

2tsp lemongrass paste

2tbsp clear honey

Juice of 1 lemon

Handful of fresh coriander

1 bag mixed salad leaves

60g cashew nuts

Bacofoil non-stick foil

Method

Preheat the oven to 200°C/gas mark 6

Bring a large pan of boiling water to the boil and add new potatoes. Return to the boil, reduce the heat and simmer for 15 minutes, or until just cooked through. Drain and set aside to cool. Once cooled, cut into halves.

Line a roasting tin with a sheet of foil, dull side up. Place the salmon in the tin and season well with salt and pepper. Cook in the oven for 15 minutes. Set aside to cool.

Make a dressing by whisking together the oil, ginger, chilli, lemongrass paste, coriander, honey and lemon juice. Break up the salmon fillets into bite-sized chunks and arrange on two plates with the salad leaves and new potatoes. Scatter over the nuts and spoon over the dressing.

Bacofoil has teamed up with leading nutritionist, Sarah Schenker, to recreate all your favourite home-cooked recipes with the great twist of no added butter or oil, thanks to Bacofoil Non-Stick.