Grilled salmon salad with watercress yogurt dressing

Health score
41%
Grilled salmon salad with watercress yogurt dressing
35 min.
4
356kcal

Suggestions


Are you looking for a vibrant and nutritious dish that perfectly balances flavor and health? Look no further than this Grilled Salmon Salad with Watercress Yogurt Dressing! This delightful meal is not only quick to prepare—ready in just 35 minutes—but it also boasts a wonderful medley of textures and tastes that will satisfy your taste buds and nourish your body.

Imagine tender, flaky salmon fillets grilled to perfection, their skin adding a delightful crispness, complemented by the refreshing crunch of romaine lettuce and the peppery bite of watercress. This dish is enriched with the creamy, zesty watercress yogurt dressing, whose unique combination of horseradish and garlic elevates the flavors to a whole new level. The addition of boiled eggs adds a lovely protein boost while the crispy pitta pieces provide a satisfying crunch.

Perfect for a healthy lunch, a light dinner, or even a sophisticated main course for gatherings, this grilled salmon salad is as versatile as it is delectable. At only 356 calories per serving, you can indulge guilt-free while savoring an array of vitamins and nutrients. Gather your ingredients, fire up the grill, and treat yourself to this gorgeous dish that showcases the best of what fresh ingredients can offer!

Ingredients

  •  eggs 
  • fillet salmon fillet 
  • small wholewheat pita breads 
  •  the of 1 cos lettuce separated
  • 50 watercress 
  • tsp horseradish 
  • small garlic clove crushed
  • 150 yogurt 
  • tablespoon juice of lemon 

Equipment

  • food processor
  • frying pan
  • baking pan
  • grill
  • grill pan

Directions

  1. Cook the eggs in a pan of boiling water for 8 mins.
  2. Drain, then cool under running water. Peel the eggs, then cut them into quarters.
  3. Heat grill to medium.
  4. Put the salmon, skin-side down, onto a baking tray, then grill for 4 mins. Turn the fish, add the torn pitta to the grill pan, then cook for 2-3 mins more until the salmon has cooked through and the pitta is crisp and golden. Leave to cool.
  5. Meanwhile, place the watercress, horseradish and garlic in a food processor, then whizz until finely chopped.
  6. Add the yogurt and 3-4 tbsp water, then pulse for a few secs more to make a smooth, pourable dressing.
  7. Add a little lemon juice and seasoning to taste.
  8. Break the salmon into large flakes. Scatter the lettuce over a platter, then top with the egg, salmon and pitta.
  9. Drizzle over the dressing, toss and serve.

Nutrition Facts

Calories356kcal
Protein47.31%
Fat39.93%
Carbs12.76%

Properties

Glycemic Index
53.25
Glycemic Load
7.73
Inflammation Score
-9
Nutrition Score
32.573043211647%

Flavonoids

Eriodictyol
0.18mg
Hesperetin
0.54mg
Naringenin
0.05mg
Luteolin
0.01mg
Kaempferol
2.88mg
Myricetin
0.04mg
Quercetin
4.08mg

Nutrients percent of daily need

Calories:356.26kcal
17.81%
Fat:15.38g
23.66%
Saturated Fat:3.52g
22.01%
Carbohydrates:11.05g
3.68%
Net Carbohydrates:10.32g
3.75%
Sugar:2.26g
2.51%
Cholesterol:221.13mg
73.71%
Sodium:225.61mg
9.81%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:41g
81.99%
Selenium:73.32µg
104.74%
Vitamin B12:5.84µg
97.31%
Vitamin B6:1.5mg
75.09%
Vitamin B3:13.8mg
68.99%
Vitamin B2:0.89mg
52.34%
Phosphorus:468.08mg
46.81%
Vitamin K:45.8µg
43.62%
Vitamin A:1901.92IU
38.04%
Vitamin B5:3.61mg
36.05%
Vitamin B1:0.47mg
31.3%
Potassium:1039.24mg
29.69%
Copper:0.5mg
24.78%
Folate:85.64µg
21.41%
Magnesium:66.74mg
16.68%
Iron:2.33mg
12.97%
Zinc:1.92mg
12.8%
Calcium:118.2mg
11.82%
Vitamin C:8.12mg
9.84%
Manganese:0.17mg
8.6%
Vitamin D:0.7µg
4.65%
Vitamin E:0.52mg
3.46%
Fiber:0.73g
2.93%