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Simple Roast Salmon Salad

Serves 4


600g Salmon
300g cooked prawns tails (optional)
Sea salt, black pepper
Olive oil
4 tbsp fat free yogurt
2 tbsp ketchup
2 lemons
Tabasco sauce
Mixed seasonal leaves


Season the salmon to taste and roast at 180oc for 8 to 10mn. Remove and allow to cool (can be prepared the night before). Mix the ketchup, yogurt and the zest of 1 lemon in a bowl, season and add tabasco to your liking

Place the washed leaves on a plate, flake over chunks of the roast salmon, spoon over marie-rose dressing and garnish with prawns, if using, lemon wedge and sprinkle a little paprika.

Simple Roast Salmon Salad

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