Citrus Poached Salmon Salad

Name: Citrus Poached Salmon Salad
Yield: 10
Ingredients: 1.0l Water; 1.0x Onion; 5.0g Dill; 2.0g Green peppercorns; 2.0kg Salmon raw; 200.0g Snap peas; 200.0g Green beans; 20.0g KNORR Thai Lime Powder 500g; 100.0ml Olive oil; 10.0g Dijon mustard; 500.0g Coles Baby Cos; 300.0g Cherry tomatoes; 150.0g Cheese bocconcini; 10.0x Whole Meal Bread

Poaching salmon in KNORR Lime Powder gives a delicate hint of citrus whilst keeping the salmon nice and moist. KNORR Lime Powder is very versatile and makes a fresh, zingy dressing as well.

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Method

Water 1.0 l
Onion 1.0 x
Dill 5.0 g
Green peppercorns 2.0 g
Salmon raw 2.0 kg
Snap peas 200.0 g
Green beans 200.0 g
KNORR Thai Lime Powder 500g 20.0 g
KNORR Thai Lime Powder 500g
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Olive oil 100.0 ml
Dijon mustard 10.0 g
Coles Baby Cos 500.0 g
Cherry tomatoes 300.0 g
Cheese bocconcini 150.0 g
Whole Meal Bread 10.0 x

Seafood

Salads & Bowls

Main Meals

Australian

Casual Dining

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Snacks & Sides

Poaching salmon in KNORR Lime Powder gives a delicate hint of citrus whilst keeping the salmon nice and moist. KNORR Lime Powder is very versatile and makes a fresh, zingy dressing as well.

...

Preparation

Method
- Place half KNORR Thai Lime Powder, water, onion, dill sprigs and peppercorns in a pan. Add salmon and poach over low heat until just cooked through. Remove and cool. Flake into large pieces.
- Blanch sugar snaps and beans.
- Whisk together other KNORR Thai Lime Powder with olive oil and mustard to make a dressing.
- Arrange cos, sugar snaps, beans, and tomatoes on a plate. Top with flaked salmon and bocconcini. Pour over lime Dijon dressing and serve.
To Serve
- Remove skin from salmon and deep fry until crisp. Break into pieces and use as a garnish for the salad.