Foil-poached salmon with dill & avocado mayo
A whole poached salmon makes a buffet centrepiece with wow-factor - we've got ideas for using up the leftovers too
Salmon & puy lentil salad with olive dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
For the dressing
- 85g Kalamata olivesstoned
- 5 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 small garlic clovecrushed
- 1 tsp Dijon mustard
- 2 tbsp chopped basil(or a dash of pesto)
- 1 tbsp small capers
For the salad
- 200g fine green beanshalved
- 3-4 eggs(depending on how much salmon you have)
- 2 x 250g pouches cooked puy lentils
- 4 large tomatoesdeseeded and roughly chopped
- 175g-200g cooked leftover salmonflaked into large chunks
- good handful rocketleaves
Nutrition: per serving
- kcal530
- fat30g
- saturates5g
- carbs35g
- sugars7g
- fibre12g
- protein33g
- salt2.6g
Method
step 1
Chop half the olives (set the rest aside), then mix with the remaining dressing ingredients in a bowl.
step 2
Boil the green beans for 5 mins, then refresh under cold water. Put the eggs in cold water, bring to the boil, then cook for 5 mins. Cool, shell and halve or quarter.
step 3
Heat the lentils in the microwave for 2 mins per pack. Tip into a bowl and toss with the tomatoes, most of the dressing, the whole olives and green beans. Arrange eggs and salmon on top, scatter with the rocket and finish with remaining dressing. Serve with crusty bread.
