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Ingredients

Wild Pacific Red Salmon

1 x 213g can Princes Red Salmon, drained

2 large baking potatoes, scrubbed

1 tomato, finely chopped

5cm piece of cucumber, finely chopped

½ small red onion, finely chopped

1 small green chilli, deseeded and finely chopped

2tbsp chopped fresh coriander

1tsp ground turmeric

Pinch of cumin seeds (optional)

Salt and pepper

Red Salmon Jackets with Indian Salsa

Name: Red Salmon Jackets with Indian Salsa
Prep time: 10 min
Cook time: 1 h
Yield: 2
Ingredients: 1 x 213g can Princes Red Salmon, drained; 2 large baking potatoes, scrubbed; 1 tomato, finely chopped; 5cm piece of cucumber, finely chopped; ½ small red onion, finely chopped; 1 small green chilli, deseeded and finely chopped; 2tbsp chopped fresh coriander; 1tsp ground turmeric; Pinch of cumin seeds (optional); Salt and pepper; 

2 servings

10 minutes prep

1 hour cooking

Where can I buy Princes Wild Pacific Red Salmon?

Princes Wild Pacific Red Salmon is available in selected Sainsbury's and Tesco stores

Nutritional information for this recipe

	Calories	Sugars	Fat	Saturated Fat	Salt
per 100g	100kcal	1.4g	1.6g	0.3g	0.3g

Method

Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Prick the potatoes, then bake them for approximately 1 hour, or until tender.
Tip the can of salmon into a bowl and flake into chunks, removing any skin and bones, if wished. (The softened bones are edible, and a good source of calcium).
Mix together the tomato, cucumber, red onion, chilli, coriander and turmeric. Add the cumin seeds, if using. Season with salt and pepper.
Split the baked potatoes and place on serving plates. Fill with the salad mixture and share the salmon between them. Serve.

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