Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Warm Potato and Salmon Salad




Source of Recipe


DR LYNNE PRESSLEY


List of Ingredients




600g salmon fillet
500g baby (new) potatoes (halved)
olive oil cooking spray
100 g baby corn, halved lengthways
4 tablespoons reduced-fat yoghurt
3 tablespoons sweet chilli sauce
2 tablespoons lemon juice
100g baby spinach leaves, washed
100g semi-dried tomatoes

Recipe



Pre-heat oven to 200°C (or 180°C for fan forced).

Remove the skin from the salmon fillet and then use tweezers to remove any bones. Cut the salmon into large cubes.

Put the potatoes in a large baking dish, lightly spray with olive oil spray and cook for 30 minutes, turning a couple of times during cooking.

Add the baby corn to the potatoes and cook for 10 minutes or until the potatoes and corn are tender. Turn the oven off and keep the vegetables warm. Lightly spray a chargrill with olive oil spray and cook the salmon cubes over a high heat for 3-4 minutes or until just tender and golden.

Put the yoghurt, sweet chilli sauce and lemon juice in a small jug and whisk well.

Put the potatoes, corn, spinach and semi-dried tomatoes in a bowl and toss to combine. Arrange the salad on individual plates, top with hot salmon pieces and drizzle with the dressing.