Salad - warm potato and salmon

Good source of: fibre, folate, iron Preparation time: 30 minutes Cooking time: 45 minutes Serves: 4
Ingredients: 600 g salmon fillets 500 g baby (new) potatoes, halved olive oil, cooking spray 100 g baby corn, (either whole canned baby corn or fresh corn) 100 g baby spinach leaves, washed and halved lengthwise 100 g semi-dried tomatoes

Dressing
4 tablespoons natural yoghurt, reduced fat
3 tablespoons sweet chilli sauce
2 tablespoons lemon juice

Method:
1. Preheat oven to 200°C.
2. Remove the skin from the salmon fillet and then use tweezers to remove any bones. Cut the salmon into large cubes.
3. Put the potatoes in a large baking dish, lightly spray with olive oil spray and cook for 30 minutes, turning a couple of times during cooking.
4. Add the baby corn to the potatoes and cook for 10 minutes or until the potatoes and corn are tender.
5. Turn the oven off and keep the vegetables warm.
6. Lightly spray a chargrill with olive oil spray and cook the salmon cubes over a high heat for 3-4 minutes or until just tender and golden.
7. To make the dressing - Put the yoghurt, sweet chilli sauce and lemon juice in a small jug and whisk well.
8. Put the potatoes, spinach and semi-dried tomatoes in a bowl and toss to combine.
9. Arrange the salad on individual plates, top with hot salmon pieces and drizzle with the dressing.

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Source: Heart Foundation, Deliciously Healthy Cookbook

This recipe was originally published as: Warm potato and salmon salad
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