Salmon & soya bean salad
By Good Food
Packed with the kind of fat that is good for you, this makes a light yet still satisfying meal
-
Prep:15 mins
Cook:10 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 618
-
fat 30g
-
saturates 5g
-
carbs 41g
-
sugars 6g
-
fibre 14g
-
protein 49g
-
salt 1.47g
Ingredients
- 1 large omega-3 rich egg (See TRY section at the bottom of the recipe)
- 200g frozen soya beans, defrosted
- zest and juice 1 lemon
- 2 tbsp flax seed oil (we used granoVita)
- 250g pouch Puy lentils
- small bunch spring onions, sliced
- 2 poached salmon fillets, skin removed
Tip
TipIncrease omega-3 levels in other recipes by swapping smoked salmon for poached, steamed or baked salmon. Omega-3 fats are delicate and some will be lost during the smoking and cooking process. It’s more expensive, but wild fish is also a rich source of omega-3.
Method
Put the egg in a pan, cover with cold water and bring to the boil. Cook for 4 mins (or 8 for hard-boiled), adding soya beans to the pan for the final min, then drain and run under cold water to cool. Shell and cut egg into 6 wedges, then set aside.
Mix the lemon juice and zest with the oil, season, then stir through the soya beans, lentils and spring onions.
Divide between 2 plates, then gently break the salmon into large flakes and put on top of the lentils along with the egg. Try it with seeded brown bread.
