Name: Superhealthy salmon salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 100g couscous; 1 tbsp olive oil; 2 salmon fillets; 200g sprouting broccoli roughly shredded, larger stalks removed; juice 1 lemon; seeds from half a pomegranate; small handful pumpkin seeds; 2 handfuls watercress; olive oil and extra lemon wedges, to serve

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Superhealthy salmon salad

Superhealthy salmon salad

Good Food team

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Serves 2

Easy

Prep: 20 mins

Cook: 5 mins

Ready in 25 minutes

A star rating of 4.5 out of 5.21 ratingsRate

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Superhealthy by name, superhealthy by nature: this salad is high in omega-3, iron and calcium and counts as 2 of your 5-a-day

Healthy

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A star rating of 4.6 out of 5.55 ratings

Ingredients

Nutrition

Units:

MetricUS

100g couscous
1 tbsp olive oil
2 salmon

fillets
200g sprouting broccoli

roughly shredded, larger stalks removed
juice 1 lemon
seeds from half a pomegranate
small handful pumpkin

seeds
2 handfuls watercress
olive oil

and extra lemon wedges, to serve

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Nutrition: per serving

kcal320
fat10g
saturates4g
carbs30g
sugars14g
fibre2g
protein30g
salt0.88g

low

Method

step 1

Heat water in a tier steamer. Season the couscous, then toss with 1 tsp oil. Pour boiling water over the couscous so it covers it by 1cm, then set aside. When the water in the steamer comes to the boil, tip the broccoli into the water, then lay the salmon in the tier above. Cook for 3 mins until the salmon is cooked and the broccoli tender. Drain the broccoli and run it under cold water to cool.
step 2

Mix together the remaining oil and lemon juice. Toss the broccoli, pomegranate seeds and pumpkin seeds through the couscous with the lemon dressing. At the last moment, roughly chop the watercress and toss through the couscous. Serve with the salmon, lemon wedges for squeezing over and extra olive oil for drizzling, if you like.

Recipe from Good Food magazine, September 2008

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A star rating of 4.5 out of 5.21 ratings

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