Salmon stir-fry
Pack your stir-fry with vegetables such as pak choi and sugar snap peas, then top with soy-marinated salmon. This recipe makes enough for lunch the next day
Flaked salmon salad with honey dressing
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
Skip to ingredients
- 2 generous handfuls baby salad leavesrocket or lamb's lettuce
- 140g sugar snap pea
- 1 avocadostoned, peeled and diced
- 2 cooked salmon fillets(from Crispy Asian salmon, see 'goes well with'), flaked, skin removed
- small handful corianderfinely chopped
For the dressing
- ½ tsp clear honey
- 1 tbsp boiling (or very hot) water
- 2 tsp cider vinegar
- 1 tsp tamari or soy sauce
- 1 tbsp mirin(use Sherry or sweet Marsala wine if you don't have mirin)
Nutrition: per serving
- kcal449
- fat32g
- saturates6g
- carbs13g
- sugars9g
- fibre7g
- protein25g
- salt1.2g
Method
step 1
For the dressing, put the honey and hot water in a jar, and shake vigorously to loosen the honey. Add the other dressing ingredients and mix well.
step 2
Put the salad leaves, sugar snap peas and avocado in a large bowl or plastic container, and mix together. Scatter the salmon and the coriander on top. Serve directly from the bowl with the dressing on the side.
