Summer dining is quick, fresh and tasty with this easy fish dish.
Ingredients
- 650g Baby Coliban (Chat) potatoes, halved (see note)
- 1 baby cos lettuce, leaves separated
- 1 x 415g can red salmon, drained, skin and bones removed, flaked
- 80ml (1/3 cup) bought caesar salad dressing
Method
- Step 1Cook the potato in a steamer over a large saucepan of simmering water, covered, for 15-20 minutes or until tender. Set aside to cool slightly.
- Step 2Thickly slice the potato.
- Step 3Divide the potato and lettuce among serving plates. Top with the salmon.
- Step 4Drizzle the dressing over the salad. Season with pepper to serve.
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1451 kj
Energy
19g
Fat Total
4g
Saturated Fat
3g
Fibre
22g
Protein
79mg
Cholesterol
368.41mg
Sodium
2g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
Notes
If Baby Coliban (Chat) potatoes are unavailable, use small Lady Christl potatoes To make this recipe gluten free, buy a gluten-free caesar salad dressing. Variation: For a change, swap the salmon for sliced leg ham.
- Author: Alison Roberts
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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