Low-calorie dinner recipe for 4 people, takes only 20 mins; recipe has potato, broccoli, salmon fillet, lemon, dill, sunflower oil, dijon mustard, avocado, cherry tomato and watercress.
Salmon & broccoli cakes with watercress, avocado & tomato salad
Course: Low-calorie dinner
Servings
4
servings
Prep time
10 mins
Ingredients
- Cherry Tomato: 100g cherry tomato, halved
- Dill: small bunch dill, chopped
- Lemon: juice 1 lemon, plus wedges to serve
- Avocado: 1 avocado, peeled, stoned and roughly chopped
- Dijon Mustard: 1 tbsp Dijon mustard
- Watercress: 100g bag watercress
- Sunflower Oil: 1 tbsp sunflower oil
- Broccoli: 85g broccoli, cut into small florets
- Salmon Fillet: pack of 2 poached salmon fillets
- Potato: 500g potato, cut into chunks
Directions
- Cover the potatoes in salted water, bring to the boil and simmer for 8-10 mins, until just tender, adding the broccoli 3 mins before the end of cooking time. Drain, allow it all to steam dry, then roughly mash. Flake in the salmon, add half the lemon juice and dill with some seasoning, then shape into 4 cakes.
- Heat the oil in a pan and fry the cakes for 3 mins each side until golden. Meanwhile, mix remaining lemon juice with the mustard and seasoning, then set aside. Mix the avocado, tomatoes and watercress and divide between plates. Serve one fish cake each with the salad, drizzled with dressing, and extra lemon wedges for squeezing over.
