Grilled Salmon Salad with Watercress and
Yoghurt Dressing
Serves 4
This is a Guest Recipe from the BBC Good Food
This delicious, substantial salad is inspired by 2 Mediterranean classics - Caesar and Niçoise - and is packed with goodness
Ingredients
Three eggs
4 salmon fillets, skin on, (100g/4 oz each)
One Pitta Bread, torn into small pieces
2 Romain lettuce hearts, separated and torn into pieces
For the dressing:
50 g/2 oz watercress, large stalks removed
1 teaspoon of horseradish sauce
One small garlic clove, crushed
150g pot of natural bio yoghurt
Squeeze of lemon juice
AND THIS IS WHAT YOU DO …
- Boil eggs for eight minutes. Drain, then cool underwater.
- Peel eggs, then cut into quarters, set aside.
- Heat grill to medium and put the salmon skin-side down, onto a baking tray, then grill for four minutes.
- Turn the fish, add the torn pitta to the grill pan, then cook for 2 to 3 minutes more until the salmon is cooked through and the pitta is crisp and golden.
- Leave to cool.
- Place the watercress, horseradish and garlic in the food processor, then whiz until finally chopped.
- Add the yoghurt and 3 to 4 tablespoons of water, then pulse for a few seconds to make a smooth, pourable dressing.
- Add lemon juice and finally, season.
- Break the salmon into large flakes.
- Scatter the lettuce over a platter, then top with the egg, salmon and pitter.
- Drizzle over the dressing, toast and serve.