Salmon, spinach and potato salad (diabetics)

Name: Salmon, spinach and potato salad (diabetics)
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 7-10 Tbsp :; 2 TABLESPOONS Oil; 320 g peeled potatoes; 7-10 Tbsp Salt; 150 g Salmon fillet; 7-10 Tbsp juice of 1/2 lemon; 1/2 TEASPOON Mustard seeds; 1 Bay leaf; 200 g cleaned leaf spinach; 150 g ripened cream; 1 TEASPOON Vinegar; 1 TEASPOON grainy mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Splash of sweetener; 7-10 Tbsp Lemon

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

7-10 Tbsp :
2 TABLESPOONS Oil
320 g peeled potatoes
7-10 Tbsp Salt
150 g Salmon fillet
7-10 Tbsp juice of 1/2 lemon
1/2 TEASPOON Mustard seeds
1 Bay leaf
200 g cleaned leaf spinach
150 g ripened cream
1 TEASPOON Vinegar
1 TEASPOON grainy mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Splash of sweetener
7-10 Tbsp Lemon

Directions

1
Cut the potatoes into cubes. Heat 1 tablespoon of oil in a coated pan. Fry the potatoes for about 15 minutes, turning occasionally. Salt the potatoes lightly
2
Wash the salmon fillet, dab dry, dice and sprinkle with lemon juice. Leave to stand for a while. Bring 1/8 litre salted water with mustard seeds and bay leaf to the boil. Let the salmon simmer for about 5 minutes at low heat. Remove with a skimmer. Clean the spinach and cut it up roughly. Mix sour cream, vinegar, mustard and rest of oil. Season to taste with salt, pepper and a dash of sweetener
3
Mix potatoes, spinach and fish and arrange on portion plates. Cover with the dressing and serve garnished with lemon slices