About
This creamy salmon pasta salad is light and refreshing – perfect for a quick weekday lunch.
The salad itself uses cucumber noodles in place of pasta and tinned red salmon as the protein, making it not only simple to prepare but budget friendly too!
Ingredients
- 7 ounce food cupboard fish all tinned red salmon wild alaskan pacific by sainsbury's
- 2 medium – 4 1/8" long scallions
- 1 large – 8 1/4" long cucumber, raw, without peel
- 1 tablespoon mayonnaise
- 1 tablespoon creme fraiche
- 1 tablespoon dill weed, fresh
- 1 tablespoon, whole pieces capers
- 1 tablespoon lemon peel
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Peel the flesh of the cucumber lengthways into wide strips using a speed peeler to create the noodles. Add the noodles to a mixing bowl along with the salt and stir well to combine. Set to one side for 15 minutes to allow the cucumber to drain any excess moisture.
- Whilst the cucumber is resting, roughly chop the capers and add to a mixing bowl along with the salmon, mayonnaise, crème fraiche, lemon zest, a pinch of salt and the black pepper. Stir together to combine, flaking the salmon and coating it in the dressing.
- Drain the excess water from the cucumber noodles and blot with kitchen paper to remove any further moisture and the salt.
- Top the cucumber noodles with the creamy salmon mixture.
- Finely slice the scallions and roughly chop the dill. Scatter over the salmon salad to serve.
Nutrition Facts
- Servings: 2
- Calories: 253.4kcal/1060.4kJ (per serving)
- Fat: 19.0g (per serving)
- Carbs: 5.4g (per serving)
- Protein: 18.4g (per serving)
