Grilled salmon salad with watercress yogurt dressing

Need a pescatarian main course? Grilled salmon salad with watercress yogurt dressing could be an awesome recipe to try. This recipe serves 4. One serving contains 363 calories, 42g of protein, and 16g of fat. A mixture of romaine lettuce hearts, salmon, pot natural bio yogurt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 35 minutes. If you like this recipe, you might also like recipes such as Poached Salmon and Watercress Salad with Dill-Yogurt Dressing, Salmon, Watercress, Fennel and Baby Beetroot Salad With Lemony "Caviar" Dressing, and Gingered Salmon with Grilled Corn and Watercress Salad.

Instructions

Cook the eggs in a pan of boiling water for 8 mins.

Ingredients you will need

Water

Egg

Equipment you will use

Frying Pan

Drain, then cool under running water. Peel the eggs, then cut them into quarters.

Ingredients you will need

Water

Egg

Heat grill to medium.

Equipment you will use

Grill

Put the salmon, skin-side down, onto a baking tray, then grill for 4 mins. Turn the fish, add the torn pitta to the grill pan, then cook for 2-3 mins more until the salmon has cooked through and the pitta is crisp and golden. Leave to cool.

Ingredients you will need

Salmon

Pita

Fish

Equipment you will use

Baking Pan

Grill Pan

Grill

Meanwhile, place the watercress, horseradish and garlic in a food processor, then whizz until finely chopped.

Ingredients you will need

Horseradish

Watercress

Garlic

Equipment you will use

Food Processor

Add the yogurt and 3-4 tbsp water, then pulse for a few secs more to make a smooth, pourable dressing.

Ingredients you will need

Yogurt

Water

Add a little lemon juice and seasoning to taste.

Ingredients you will need

Lemon Juice

Seasoning

Break the salmon into large flakes. Scatter the lettuce over a platter, then top with the egg, salmon and pitta.

Ingredients you will need

Lettuce

Salmon

Pita

Egg

Drizzle over the dressing, toss and serve.

Equipment

Ingredients

Servings:

eggs 4fillets

salmon fillets, skin on, 100g each 1small

pitta bread, torn into small pieces 2

romaine lettuce hearts, separated and torn into pieces 50grams

watercress, large stalks removed 1teaspoon

horseradish sauce 1small

garlic clove, crushed 150grams

pot natural bio yogurt 1Tbsp

lemon juice

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Trentadue La Storia Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 20 dollars per bottle.