Skinless & Boneless Atlantic Salmon in Brine
Ingredients
2 x 160g can Princes Skinless & Boneless Atlantic Salmon in Brine
2 handfuls of watercress
4 asparagus spears, shaved lengthways
8 tsp ricotta
1 lemon
salt & pepper
1 handful of frozen peas
4 large eggs
olive oil
Atlantic Salmon & Asparagus Salad
by Miguel Barclay
4 servings
6 minutes prep
4 minutes cooking
Where can I buy Princes Skinless & Boneless Atlantic Salmon in Brine?
Princes Salmon is available at Sainsbury's and Morrisons.
Nutritional information for this recipe
| Calories | Sugars | Fat | Saturated Fat | Salt | |
|---|---|---|---|---|---|
| Per 100g | 127Kcal | 0.4g | 7.8g | 1.9g | 0.51g |
| RI% | 11% | 0% | 19% | 17% | 15% |
Method
- Grab a large serving plate and start by adding a layer of watercress.
- Then shave lengths of asparagus using a potato peeler and add those to the salad.
- Mix the ricotta with a squeeze of lemon, a grating of lemon zest and a pinch of salt and pepper, then dollop the ricotta randomly around the salad.
- Defrost some peas and then add to the salad.
- Bring a pan of water to the boil and gently poach 4 eggs for 4 minutes each by adding them to the water using a teacup and gently lowering them in.
- Break up chunks of the Princes Atlantic Salmon and add to the salad. Add the poached eggs and serve with a drizzle of olive oil, and a pinch of salt & pepper.
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