Pickled Salmon with Greens

Succulent salmon fillets and courgettes marinated in a spiced vinegar pickling liquid, served with a fresh bean and tomato salad.

Healthy Seafood Salmon Salad Pickled

Estimated Nutrition

Calories

340.4

kcal / serving

2042.4 kcal total

Carbs

27g

per serving

162 g total

Fat

14.1g

per serving

84.6 g total

Protein

26.4g

per serving

158.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

Optional

CondimentsSauces

250

White Wine Vinegar

LegumesPulses

100

Broad Bean

Fresh, shelled

100

Butterbeans

Fresh, shelled

NutsSeeds

clove

Garlic

Finely sliced

tsp

Coriander

Ground

tsp

Cumin

Ground

tsp

Turmeric

Ground

piece

White Peppercorn

Whole

piece

Bay Leaf

Seafood

600

Salmon Fillet

Skin removed, 100g each

Vegetables

piece

Red Onion

Very finely sliced

piece

Courgette

Cut into batons

100

Cherry Tomato

Halved

handful

Mustard Cress

To serve

Method

Boil vinegar, sugar, garlic, spices, peppercorns, bay leaf, and onion in a non-reactive pan.

Drizzle remaining marinade and garnish with cress.

Simmer the mixture for 5 minutes then remove from heat.

Plate the beans followed by a salmon fillet and marinated vegetables.

Dress the bean mixture with a small amount of the chilled marinade.

Combine broad beans, butter beans, and tomatoes in a bowl.

Cover and chill the mixture in the fridge for 90 to 120 minutes.

Add salmon and courgette to the marinade and let cool completely.