Poached chili salmon and potato salad with fresh sugar snap peas.
Although this salad is quite basic, the crunch and the sweetness from the raw peas and the dressing makes it so special. If sugar snap peas aren’t available, another crunchy vegetable like kohlrabi will also work very well. I have also used ready poached salmon, but I promise I’ll try to make them and share the recipe. Feel free to use grilled halloumi or shrimps instead.
Poached Chili Salmon and Potato Salad with Fresh Sugar Snap Peas
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Poached chili salmon and potato salad with fresh sugar snap peas.
Although this salad is quite basic, the crunch and the sweetness from the raw peas and the dressing makes it so special. If sugar snap peas aren’t available, another crunchy vegetable like kohlrabi will also work very well. I have also used ready poached salmon, but I promise I’ll try to make them and share the recipe. Feel free to use grilled halloumi or shrimps instead.
INGREDIENTS
Per person:
- 1 cup of medium sliced lettuce
- A handful of sliced cherry tomatoes
- 1/4 of shallot, thinly sliced
- 1 green onion, thinly sliced
- A handful of sugar snap peas, sliced medium thin, at a slant (diagonally)
- baby potatoes, according to size and appetite, boiled until tender and cooled
- 3-4 Poached salmon, 1/2 a pack
For the dressing:
- 1 crushed garlic clove
- Extra virgin olive oil
- Freshly cracked black pepper
- Salt to taste
- Thick balsamic vinegar , (or pomegranate molasses) to drizzle
- Paprika, chili flakes for the salmon
METHOD
- 1)
Mix the veggies with the crushed garlic, olive oil and seasoning (salt and pepper).
Notes
Plate and top with the salmon.
Drizzle with the molasses and enjoy!