The Summer weather in the UK seems to be holding out. So I thought it would be great to share 2 new salad recipes with you. They’re delicious and healthy but also quick so that means more time outdoors in the sun topping up the tan.
Give these a try and let me know how you get on …
WILD SALMON SALAD
INGREDIENTS
- 600-700g wild salmon
- 2 bay leaves
- 6 peppercorns
- 1 sprig dill
- 1 red pepper deseeded and chopped
- 1 green chilli deseeded and sliced
- 3 inches cucumber chopped
- 1 garlic clove chopped
- 125ml plain unsweetened yogurt
- 1 head radicchio or any lettuce will do
INSTRUCTIONS
- Put salmon into saucepan of cold filtered water
- Add bay leaves, peppercorns and dill
- Bring to boil, turn off heat, cool
- Remove salmon, take off skin, flake the flesh
- Combine red pepper, chilli, garlic, cucumber and yogurt in bowl
- Mix in salmon gently
- Serve salmon mix on top of salad and enjoy
TANGY TIGER PRAWNS
INGREDIENTS
- ½ cucumber peeled and chopped
- 4 large tomatoes chopped
- 2 tbsp groundnut oil
- 3 teasp sesame oil
- 1 green pepper cored, deseeded and chopped
- 1 fresh red chili, deseeded and chopped
- 6 thin slices fresh ginger peeled
- 2 garlic cloves finely chopped
- 12 large tiger prawns in shells (cooked or uncooked)
- 1 teasp non-MSG soy sauce
- 6 spring onions thinly sliced
INSTRUCTIONS
- Mix cucumber and tomatoes
- Add to serving bowl
- Heat oils in frying pan over high heat
- Add green peppers, chilli, ginger, garlic and stir
- Add prawns (if cooked they’ll take 2-3mins, if uncooked 4-5mins)
- Stir vigorously to ensure all coated in oil/spices
- Arrange prawns on top of salad
- Garnish with spring onions
