Warm Potato and Spinach Salad with Flaked Poached Salmon and Red Pepper Coulis

Poach salmon in aromatics, wilt spinach with potatoes, and serve with a homemade mustard dressing and blended red pepper coulis.

Healthy Seafood Salmon High Protein Salad

Estimated Nutrition

Calories

785.4

kcal / serving

785.4 kcal total

Carbs

24.3g

per serving

24.3 g total

Fat

52.8g

per serving

52.8 g total

Protein

54.2g

per serving

54.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

White Wine Vinegar

tsp

Dijon Mustard

Dairy

100

Milk

Fruits

0.5

piece

Lemon

juice only

Liquids

300

Fish Stock

White Wine

splash

Water

splash for wilting

NutsSeeds

sprigs

Dill

fresh

clove

Garlic

peeled

piece

Clove

whole

0.25

tsp

Nutmeg

freshly grated

null

Salt

to taste

null

Black Pepper

freshly ground, to taste

clove

Garlic

chopped for coulis

OilsFats

tbsp

Olive Oil

for dressing

Olive Oil

dash for frying

Seafood

200

Salmon Fillet

Vegetables

Baby Spinach

0.25

piece

Potato

chopped and cooked

0.5

piece

Onion

finely chopped

piece

Red Pepper

chopped

Method

Boil the poaching ingredients in a large pan, remove from heat, cover, and cook the salmon in residual heat for 5 minutes.

Discard the salmon skin, flake the meat into pieces, and set aside.

Plating the salad by topping vegetables with salmon and drizzling with red pepper coulis.

Add milk and garlic, boil for 6 minutes, cool slightly, and blend until smooth.

Sauté onion and red pepper in oil until softened.

Whisk the dressing ingredients and pour over the spinach and potato mixture.

Drain the spinach and stir in the pre-cooked potato.

Wilt spinach with water, nutmeg, lemon, salt, and pepper in a pan for 2 minutes.