Poached Salmon and Orange Salad
15m
prep time
30m
total time
Easy
level
11
ingredients
A perfect dish for a relaxed lunch or dinner, it will happily wait already assembled whilst everyone catches up over a drink.
Method
Based on 4 servings, adjust as needed.
Step 1
Put the potatoes into a large saucepan and cover with boiling salted water. Boil until tender (about 15 - 20 minutes), drain and leave to cool a little.
Step 2
Place the beetroot, 1 tbsp apple cider vinegar, 1 tbsp sugar and 1/2 tsp salt in a medium size bowl and massage everything together. Set aside to marinate.
Step 3
Make the dressing by combining spring onion, dijon mustard, juice and zest of half an orange, 80ml olive oil, 1 1/2 tbsp apple cider vinegar, two-thirds of the dill and 1/2 tsp sugar in a bowl. Season to taste.
Step 4
Dress the potatoes whilst still warm with two-thirds of the dressing and arrange onto a serving platter. Next top with the mixed leaves, orange slices and pickled beetroot. Finally flake over the salmon, drizzle over remaining dressing, garnish with the rest of the dill and serve.
- Ingredients
- Based on 4 servings
-
20g Dill, finely chopped 1 x Sainsbury's Bunched Dill 20g -
1 tbsp Caster Sugar 1 x Sainsbury's White Caster Sugar 500g -
50g Mixed Leaves 1 x Sainsbury's Spinach Watercress & Rocket 100g -
360g Steamed Salmon Fillet, flaked 2 x Sainsbury's Steamed ASC Scottish Salmon Portions x2 180g (Ready to eat) -
2 Spring Onion, finely sliced 1 x Sainsbury's Spring Onions Bunch 100g -
275g Beetroot, peeled and very thinly sliced (or ribboned!) 1 x Sainsbury's Bunched Beetroot 500g -
80ml Olive Oil 1 x Sainsbury's Olive Oil 500ml -
750g New Potatoes, halved 1 x Sainsbury's Baby Gems Potatoes, Summer Edition, Taste the Difference -
1.5 tsp Dijon Mustard 1 x Sainsbury's Dijon Mustard 185g -
2.5 tbsp Apple Cider Vinegar 1 x Aspall Classic Apple Cyder Vinegar 350ml -
1.5 Orange, for sliced and zested/juiced 2 x Sainsbury's Oranges
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