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Grilled salmon & pea salad with creamy dill dressing
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750g pack baby new potatoes, halved
350g garden peas, frozen or fresh
1 tbsp olive oil
½ tsp Cooks’ Ingredients Curry Powder
1 lemon, juice
480g pack 4 Scottish salmon fillets
2 tbsp fat free natural yogurt
2 tbsp half fat mayonnaise
½ tsp wholegrain mustard
2 tbsp chopped dill
80g pack pea shoots
1. Preheat the grill to high. Place the halved potatoes in a large saucepan, cover with cold water and bring to the boil over a high heat. Simmer for 10 minutes, adding the peas for the last 3 minutes of cooking. Drain in a sieve and set aside. Meanwhile, mix the oil, curry powder and juice of ½ the lemon in a big bowl.
2. Arrange the salmon on a large foil-lined oven tray, season and brush the tops with a little of the curry oil. Add the hot potatoes (leaving the peas in the sieve) to the curry oil. Toss and season, then arrange on the tray with the salmon. Grill for 8-10 minutes, or until the salmon is opaque and cooked through and the potatoes are golden.
3. To make the dressing, mix the yogurt, mayonnaise, mustard, remaining lemon juice (or to taste) and dill. Season. Divide the pea shoots and peas between 4 plates. Flake over the salmon (discard the skin), then scatter with the potatoes. Spoon over the dressing and serve.
Cook’s tip You can get ahead by preparing the salmon, potatoes, peas and dressing in advance, then assembling the salad just before you’re ready to serve.
Typical values per serving:
High in omega 3/1 of your 5 a day