Salmon & Potato Salad With Lemon Poppy Seed Dressing
Recipe: #21993
December 04, 2015
Categories: Salads, Salmon, Asian, Australian Birthday, Easter, Fathers Day, Gluten-Free, No Eggs, more
"Another wonderful find in my Dairy Australia cookbook. Simple and yet wonderful for a hot summer's day. The salmon lover's of the family adore this recipe. Add extra something's of vegie's such as avocado if you like, or even more salmon if preferred ..... this recipe can take it! Of course you may need to add a little extra dressing to compensate anything extra.... Trail and error and common sense, and you won't really go wrong!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (312.5 g)
- Calories 295.8
- Total Fat - 3.9 g
- Saturated Fat - 1.2 g
- Cholesterol - 8.7 mg
- Sodium - 393.9 mg
- Total Carbohydrate - 53.6 g
- Dietary Fiber - 5.8 g
- Sugars - 5.9 g
- Protein - 12.3 g
- Calcium - 164.3 mg
- Iron - 2 mg
- Vitamin C - 20.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Boil the potatoes until just tender. When potatoes are just tender add the snowpea to saucepan and cook for just 1 minute and immediately drain under cold running water. Allow to mix to cool.
Step 2
Halve the potatoes and arrange in a serving bowl with snowpea, salmon and capsicum .
Step 3
Combine yoghurt, lemon juice, rind and poppy seeds, season to taste and drizzle over salad.
Step 4
Garnish with spring onions.
Tips
No special items needed.
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