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Grilled Salmon Salad With Watercress Yogurt Dressing

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Ingredients
  Eggs 3
  Salmon fillets 16 Ounce (4 Pieces, 4 Ounce / 100 Gram Each, Skin On)
  Pita 1 , torn into small pieces
  Romaine lettuce heart 2 , separated and torn into pieces
For dressing
  Watercress 2 Ounce, large stalks removed (50 Gram)
  Horseradish sauce 1 Teaspoon
  Garlic clove 1 Small, crushed
  Natural bio yogurt 150 Gram (1 Pot)
  Lemon juice 1 Tablespoon (1 Squeeze)
Directions

GETTING READY
1. In a pan of boiling water cook the eggs for 8 minutes.
2. Drain and refresh under running water.
3. Shell the eggs and cut them into quarters.
4.Heat grill to medium

MAKING
5. Onto a baking tray, arrange the salmon, skin-side down.
6 Grill for 4 minutes.
7. Turn the fish, and add the torn pitta and grill for another 2-3 minutes until the salmon has cooked through and the pitta is crisp and golden.
8. Remove and keep warm.
9. Into a food processor add the watercress, horseradish and garlic and whizz until finely blended.
10. Add the yogurt and 3-4 tablespoon water and pulse for a few sees more to make a smooth dressing.
11. Add a little lemon juice and seasoning to taste.

SERVING
10. Flake the warm grilled salmon into large flakes.
11. Over a platter scatter the lettuce and top with the egg, salmon and pitta.
12.Drizzle the dressing over the salad and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Grilling
Dish: 
Salad
Ingredient: 
Salmon
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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