SALMON & BROCCOLI CAKES WITH WATERCRESS, AVOCADO & TOMATO SALAD
Bump up the good-for-you factor with these vegetable-packed salmon fishcakes, served with a fresh salad
Provided by Lucy Netherton
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Cover the potatoes in salted water, bring to the boil and simmer for 8-10 mins, until just tender, adding the broccoli 3 mins before the end of cooking time. Drain, allow it all to steam dry, then roughly mash. Flake in the salmon, add half the lemon juice and dill with some seasoning, then shape into 4 cakes.
- Heat the oil in a pan and fry the cakes for 3 mins each side until golden. Meanwhile, mix remaining lemon juice with the mustard and seasoning, then set aside. Mix the avocado, tomatoes and watercress and divide between plates. Serve one fish cake each with the salad, drizzled with dressing, and extra lemon wedges for squeezing over.
Nutrition Facts : Calories 315 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium
SALMON, AVOCADO, WATERCRESS & PUMPKIN SEED SALAD
This is a regular lunch or supper at casa mia, as anyone who follows me on Twitter or Instagram will recognize. I sometimes poach the salmon and keep it in the fridge just so that I can make it even faster when the need hits. I like to use wild Alaskan salmon, which accounts for the vivid hue here. (Recipe courtesy Simply Nigella)
Provided by Nigella Lawson
Categories Salad Dressings
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Put the salmon fillets in a small frying pan (I use one with a 20cm / 8in diameter) and cover with cold water from the tap. Add the whole scallions and peppercorns, squeeze in the lime juice and sprinkle in the salt, then bring to the boil, uncovered. When the pan is bubbling, turn the fillets over, then remove the pan from the heat and leave to stand for 7 minutes. Then take the fillets out of the liquid and leave to cool completely, which could take up to 1 hour. Once cool, the salmon will be cooked through, with its flesh desirably tender and coral inside.
- While the salmon's cooling, make a start on the salad. Toast the pumpkin seeds by tossing them in a dry, heavy-based frying pan on the hob. They will start jumping a little, and will darken and get a smokier taste. It doesn't take long to toast them, so don't leave the pan and, indeed, keep giving it a quick swirl. Then transfer to a cold plate.
- When you're ready to unite salmon with salad, put the watercress into a large shallow bowl (or split between 2 bowls), sprinkle with the vinegar, and toss. Now add the salmon, removing the skin and tearing the fish into bite-sized pieces or shreddy bits, as you wish.
- Halve the avocado and remove the stone, then spoon the flesh out onto the salmon and watercress, or cut it into slices if you prefer. Drizzle the oil over the salad, sprinkle with the salt and half of the toasted pumpkin seeds, and toss gently to mix. Scatter the remaining pumpkin seeds on top, and eat.
- MAKE AHEAD NOTE: The salmon can be cooked up to 3 days ahead. Cool for up to 1 hour, then cover and refrigerate until needed.
Nutrition Facts : Calories 691.9, Fat 40.1, SaturatedFat 6.5, Cholesterol 146.3, Sodium 269.2, Carbohydrate 12.2, Fiber 7.8, Sugar 1.3, Protein 72.3
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