Hot Smoked Salmon, Wilted Spinach and Lemon Salad
 |
Spinach is a vegetable that is tolerated by most people with a sensitive gut and it complements smoked salmon very well. The sweetened lemon cuts through the richness of the salmon. |
Health Benefits - low FOFMAPS, source of iron and Omega-3
| Preparation Time | 15 minutes |
| Cooking Time | 1 minute steaming |
| Servings | 2 |
Ingredients
- 1 lemon
- 2 tsp caster sugar
- 2 tsp capers
- 2 tbsp good quality olive oil
- 2 x 150g portions hot smoked salmon
- 200g spinach
- salt and pepper to taste
Method
- Peel the skin and pith from the lemon.
- Slice as thinly as you dare and remove any pips.
- Place the sliced lemon, any excess juice, caster sugar, capers and olive oil in a bowl and mix well.
- Steam the spinach for 1 minute until it is just beginning to wilt.
- Plunge into cold water and then drain thoroughly.
- Place the spinach on the plate and top with a portion of salmon.
- Place a little sliced lemon to one side of the salmon and dress the salmon and spinach with the remaining lemon juice, capers and olive oil.
|
|
Per portion – with green olives instead of capers (300g with fresh spinach) |
Per 100g |
|---|---|---|
|
Calories |
363kcal |
121kcal |
|
Fat |
19.2g |
6.4g |
|
Protein |
41.2g |
13.7g |
|
Carbohydrate |
6.8g |
2.3g |
|
Sugars |
6.7g |
2.2g |
|
Fibre |
3g |
1g |
|
Sodium |
3074mg |
1025mg |
|
FODMAPs |
None |
|
- Created on .