Protein Packed Salmon Salad

Protein Packed Salmon Salad 


For this adaptation I went big on texture. Red rice, some mixed quinoa and bulgar wheat makes for a healthy and nutty combo, which I spiked with sweet bursts of pea and big chunks of rich, crispy seared salmon and topped with a light lemon and mint dressing. It’s a protein packed lunch that’s full of flavour and is delicious eaten warm or chilled.


200g red rice, cooked as per the pack instructions
200g mixed grains — bulgar wheat, red and white quinoa
200g frozen peas, sat in cold water to thaw out
2 thick salmon or trout fillets, I like skin on but you could use without if you prefer
Juice of a juicy lemon
A handful of fresh mint
100mls natural skinny yogurt
100mls reduced fat crème fraîche
1 block of halloumi, diced
Extra virgin olive oil
Olive oil for cooking
Sea salt and black pepper


To cook the mixed grains, toast them in a saucepan with a little olive oil for a few minutes, stirring, then add the water and bring to the boil, turn down to a simmer and put the lid on for 15 minutes. Then turn the heat off and let it stand for 5 minutes. Fork through to make fluffy.
In a large mixing bowl, combine the mixed grains and rice and mix thoroughly.
After the peas have thawed a little, drain them and add them to the grains, then season the dish liberally with sea salt and black pepper.
In a frying pan add a little olive oil and on a high heat, cook the halloumi, tossing in the oil and turning them in the pan so they brown. Remove the halloumi from the heat and add it to the grains and peas, mix together.
In a food processor place the yogurt, crème fraîche, lemon and mint and blitz until smooth – you could do this by hand, you’d just need to finely chop the mint yourself.
Finally, in a frying pan heat a knob of butter and a little cooking oil until the butter starts to foam on a high heat. Season the salmons skin side with salt and pepper and place them skin side down in the pan and cook for around 5 minutes. Season the other side and turn them over and cook for 2 minutes, then turn the heat off and leave the fish in the pan to cook through in the residual heat for around 5 minutes.
Take the salmon out of the pan and break in to chunks with your fingers and add to the grains. Mix gently to combine all the ingredients and serve, topping with the sharp dressing.


Recipe Credit goes to Healthy Eating Planner


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