Potato, Salmon And Caper Salad With Creamy Dill Dressing
Winter is well behind us and summer is almost here! You know what that means – it’s time to make a fresh start! Want to get fresh in the kitchen? We’ve got 69 so good summer recipes to tingle your tastebuds in our latest issue. Or if you feel like your exercise routine needs a switch, check out our core workouts to tighten up your tum! We’ve got it all in our Nov/Dec issue, on sale now!
Are you a potato lover but giving them a miss because you’re worried they’re too high in carbs? Good news! Spud Lite is a new potato that has 25 per cent less carbs than an average potato. Golden, creamy and bursting with nutrition, they’re super tasty and easy to prepare! Try them now with our delicious potato, salmon and caper salad recipe below!
Potato, salmon and caper salad with creamy dill dressing
Prep time: 15 mins
Cook time: 20 mins
Serves 2 (as a main)
PER SERVE 1680kJ, protein 31g, total fat 18g (sat. fat 6g), carbs 22g, fibre 9g, sodium 311mg • Carb exchanges 1 1/2 • GI estimate medium • • Lower carb
Ingredients
- 300g Baby Spud Lite Potatoes, chopped
- 1 bunch asparagus, woody ends trimmed, diagonally sliced into thirds
- 200g skinless and boneless salmon fillets
- Olive oil cooking spray
- Freshly ground black pepper
- 3 cups rocket leaves
- 1 small red capsicum, cut into thin strips
- 1 Tbsp drained capers (in vinegar)
- 1 lemon, zest removed using a zester
- Dressing
- 2 Tbsp extra light sour cream
- 2 Tbsp fresh lemon juice
- 1 tsp wholegrain mustard
- 1 Tbsp finely chopped dill
- Freshly ground black pepper
Method
- Put the potatoes in a medium saucepan and cover with plenty of cold water. Cover and bring to the boil over high heat. Reduce heat to medium and cook, partially covered, for 10-15 minutes or until tender, adding the asparagus for the last 1 minute of cooking.
- Meanwhile, preheat a chargrill on medium-high. Spray both sides of the salmon with cooking spray and season with pepper. Add to the chargrill and cook for 21/2 minutes each side. Transfer to a plate.
- To make the dressing: whisk all the ingredients in a small bowl.
- Toss the rocket, capsicum, capers and lemon zest in a medium bowl. Flake the salmon into large pieces and add to the salad with the potato. Toss gently to combine.
- Divide the salad between shallow serving bowls. Drizzle over the dressing and serve.
For more delicious, easy and healthy recipes, get your issue of Diabetic Living in store or buy online today!
Diabetic Living is a one-stop health information source for the 1.7 million Australians who have Type 1, pre-Diabetes or Type 2 Diabetes. Backed by a team of medical experts, DL provides easy-to-understand health and exercise information along with delicious, dietician-approved recipes for everyone looking to lead a healthy life.
