Simple 5:2 Recipes.BAKED SALMON SALAD WITH CREAMY MINT DRESSING

299 calories

Tender baked salmon is jazzed up with a yoghurt and mint sauce.  The salmon can be served hot or cold.  This recipe is made for summer.

Serves 1  Prep time: 10 minutes  Cook time: 18 minutes

1 skinless salmon fillet, about 130g (4½oz) (234 cals)

1 tsp very low-fat mayonnaise (10 cals)

1 tbsp low-fat plain yogurt (14 cals)

1 tbsp rice wine vinegar (3 cals)

2 fresh mint leaves, finely chopped

salt and freshly ground black pepper

75g (3oz) Mixed salad leaves (greens) (10 cals)

2 radishes, washed and sliced thinly (4 cals)

5cm (2in) piece cucumber, peeled and cut into chunks (10 cals)

2 spring onions (scallions), trimmed and sliced (14 cals)

• Preheat the oven to 200°C/fan 180°C/400°F/Gas mark 6.

• Place the salmon fillet on a baking tray and bake in the oven for 16-18 minutes until just cooked through.  Remove from the oven and set aside – the salmon is equally nice hot or cold in the salad.

• In a small bowl, mix the mayonnaise, yoghurt, vinegar, mint and salt & pepper together and leave to stand for at least 5 minutes to allow the flavours to develop.

• Arrange the salad leaves on a serving plate and top with the radishes, cucumber and spring onions.  Flake the salmon over the top and finally drizzle the dressing all over.

Source; Jacqueline Whitehart

http://www.52recipes.co.uk/2013/06/05/baked-salmon-salad-with-creamy-mint-dressing/