Back to Recipe Menu

Chopped salad with poached salmon

Method

  • Gently poach the salmon in a little mineral water for 7-8 mins, covered.
  • To make the dressing, combine the mayonnaise, sour cream and buttermilk with the Tabasco, Worcestershire, anchovies, parsley and parmesan with a little of the salmon cooking liquid to reach sauce consistency. Taste for seasoning.
  • Then flake the salmon into a large bowl and gently toss with all the vegies and dressing to taste.

Ingredients

  • 4 x 160 gm salmon steaks
  • mineral water
  • 4 tbsp low-fat mayonnaise
  • 2 tbsp low-fat sour cream
  • 2 tbsp buttermilk
  • a splash of Tabasco 
  • a splash of Worcestershire
  • 2 anchovies, finely chopped
  • 1 tbsp chopped parsley
  • 2 tbsp grated parmesan
  • 1 avocado, diced
  • 1 punnet cherry tomatoes, halved
  • 2 celery stalks, sliced
  • ¼ continental (telegraph) cucumber, sliced & halved
  • inner leaves of 1-2 cos lettuces, torn

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm