Yield: 4 servings
|500 grams||Fresh salmon fillets or steaks; (1lb)|
|\N \N||Salt and freshly ground black pepper|
|1 \N||Carrot; peeled and made|
|\N \N||; into shavings|
|150 grams||Mixed salad leaves; (5oz)|
|50 grams||Watercress; (2oz)|
|100 grams||Hollandaise with herbs dip; (3 1/2oz)|
|3 tablespoons||Plain yogurt|
|1 tablespoon||Freshly chopped mixed; (1 to 2)|
|\N \N||; herbs|
|\N \N||Salt and white pepper|
|\N \N||Fresh herb sprigs|
Preheat a grill to a moderate heat.
Brush the salmon steaks with a little oil and season with salt and pepper, place on a grill pan and cook as per pack instructions. Set aside to cool.
In a bowl combine the carrot shavings with the salad leaves and watercress.
In a separate bowl, combine the Hollandaise, yogurt, herbs and seasoning.
Remove and discard the skin and any bones from the cooked salmon and flake into a bowl. Add to the dip mixture and stir to combine.
Arrange the salad on four serving plates and spoon the salmon mixture on top. Serve immediately garnished with fresh herb sprigs.
Converted by MC_Buster.
NOTES : This simple, flavourful salad combines cooked fresh salmon with a light dressing, served on mixed salad leaves.Ideal for a delicious, light lunch or supper dish.
Converted by MM_Buster v2.0l.