Baked Salmon Salad with Light Herb Mayo
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A practical, low fat, home version of a Baked Salmon salad I was served at a restaurant high in the Swiss alps look up at the Eiger summit. A warm baked salmon served over crisp leaves, grated carrot, sliced pepper and onion, with a light creamy herb dressing. Serves: 2 Estimated portion size: 250g Portion description: One generous plated salad with warm salmon pieces and dressing.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 145 kcal
- Protein
- 13.5 g
- Carbohydrate
- 4 g
- of which sugars
- 2.2 g
- Fat
- 8.1 g
- of which saturates
- 1.3 g
- Fibre
- 1.1 g
- Salt
- 0.42 g
Ingredients
- 300 g salmon fillet, skin removed if preferred
- 1 tsp olive oil
- 1/4 tsp fine salt
- 1/8 tsp black pepper
- 120 g mixed salad leaves
- 60 g cucumber, sliced
- 60 g red pepper, sliced
- 40 g carrot, coarsely grated
- 20 g red onion, very thinly sliced
- 10 g cress or microgreens, optional
- 30 g light mayonnaise
- 20 g plain yoghurt, optional for a looser dressing
- 1 tsp lemon juice
- 1 tsp finely chopped dill or chives
- 1/2 tsp Dijon mustard
- 1 tbsp water, as needed to thin the dressing
Method
1. Heat the oven to 200C fan or 220C conventional.
2. Line a baking tray with baking paper.
3. Place the salmon on the tray and rub with olive oil, salt and black pepper.
4. Bake for 10 to 12 minutes, or until just cooked through and flaking.
5. Leave the salmon to rest for 2 minutes, then break into large chunks.
6. Mix the light mayonnaise, yoghurt if using, lemon juice, dill or chives, Dijon mustard and a little water to make a light dressing.
7. Arrange the salad leaves, cucumber, red pepper, carrot and red onion on two plates.
8. Top with the warm salmon pieces and cress or microgreens if using.
9. Drizzle over the dressing and serve immediately.