Filling healthy dinner: salmon salad with horsradish dressing and garlic bread on the side

This is my first time to post a recepie. My husband is a fan of horseradish as well as salmon. I wanted a healthy recepie that included both, so I came up with this after searching the internet for a bit. He loved this recepie and encouaged me to post it. Too bad it was finished completely before being able to take a photo 😉
Had to wait till I made it again to take a photo.

Ingredients

  1. salad
  2. 400 grams flaked steak of salmon (pre-cooked and smoked if available) or bite size grilled chicken breasts or thinly sliced grilled steak
  3. 150 grams pre-chopped and washed salad greens mix (eg: lettus red radicchio and shredded yellow carrots)
  4. 50 grams Arugula leaves
  5. 1 or 2 small cucumbers (you can slice it into long strips with a potato pealer and slice the remaining inside part as normal)
  6. 1/2 red sweet capsicum (cut into small cubes)
  7. 1/2 yellow sweet capsicum (cut into small cubes)
  8. 1/2 can precooked chickpeas ( 400 gram can)
  9. dressing
  10. 2 tbsp prepared horseradish paste
  11. 4 tbsp EVOO
  12. 1/2 lemon (juiced) or a dash of vinegar if you don #39 t have lemon juice
  13. 3/4 tbsp dried parsley or 2 tbsp fresh chopped
  14. garlic bread
  15. 1/2 loaf french baguette – you can use brown as a healthy option
  16. 1 butter – or low fat alternative
  17. 1 clove garlic split in half

Method

  1. Change If you cant find the pre-cooked and smoked salmon steak flakes (the package normally says salad smoked salmon flakes) you can cook a couple of salmon steaks to your liking You can use my Salmon steak recipe Just leave to cool before adding to the salad Grilled salmon steaks
  2. This salad works as well with grilled chicken cut into bite size pieces or thinly sliced grilled steak or even cocktail shrimps or a mix of non-cooked mushrooms instead of the salmon You can cook the protein any way you prefer but I prefer grilling roasting in the oven or pan frying Follow the rest of the steps as normal but substitute the salmon with the protein of your choice The amount of protein specified in this recepie is a personal prefrence you can use less if you want
  3. Cut the half of baguette all the way through like a sandwish then cut each side in two to get 4 slices (2 per person
  4. Spread butter on the slices from the previous step
  5. put them in the oven on 180°C for 4 minutes or until crisp and golden yellow on the top (make sure you keep an eye on them as each oven is different) Rub the halved garlic clove on the bread as soon as it comes out of the oven
  6. In the meantime assemble all the ingredients for the salad – leave out half of the chikpeas and all the salmon
  7. Mix all the dressing ingredients I didnt have lemons so added a dash of vinegar instead Taste and adjust to taste You may want to add salt and pepper if needed Found this dressing on tescocom as a part of an other recipe
  8. Change Add the dressing a bit at a time on the salad then mix well and taste If preparing beforehand only do steps 6 and 7 (and 1 or 2 if choosing one of those options) then do the rest of the steps just before serving
  9. Change Add the salmon flakes and the rest of the chikpeas on top
  10. Change Serve the salad with the garlic bread on the side

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