Recipe

Salmon, mixed pea and dill salad

This zesty salad has all the greens you need with sweet, juicy chunks of salmon throughout. Whip up in 20 minutes and enjoy for lunch or a starter.

  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Salmon, mixed pea and dill salad
  • 600 gram nicola potatoes
  • 1 cup (120g) frozen peas
  • 80 gram snow peas
  • 80 gram sugar snap peas
  • 1/4 medium (35g) lemon, sliced thinly
  • 1/4 teaspoon black peppercorns
  • 600 gram salmon fillet
  • 80 gram baby spinach leaves
  • 2/3 cup loosely packed fresh mint leaves
Dill dressing
  • 3/4 cup (180ml) extra virgin olive oil
  • 1/3 cup (80ml) lemon juice
  • 1 tablespoon dijon mustard
  • 2 teaspoon caster sugar
  • 1 tablespoon coarsely chopped fresh dill
  • salt and freshly ground black pepper

Method

Salmon, mixed pea and dill salad
  • 1
    To make dill dressing: combine all the ingredients in a screw-top jar; shake well.
  • 2
    Steam potatoes until almost tender. Add peas, snow peas and sugar snap peas to boiling water; cook 1 minute; drain. Refresh peas in cold water; drain well. Cut snow peas and sugar snap peas in half lengthways.
  • 3
    Slice hot potatoes thickly and toss with 1/3 cup (80ml) of the dill dressing.
  • 4
    Heat about 2 cups (500ml) water with lemon and peppercorns in medium frying pan. When water is warm, add salmon; bring to a simmer. Simmer, covered, until salmon changes colour and is rare to medium in the centre. Drain; cool slightly, then flake into chunks.
  • 5
    Arrange potato, peas, salmon, spinach and mint on serving plates or platter.
  • 6
    Drizzle with remaining dill dressing.

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