Hot smoked salmon, wilted spinach and lemon salad
Spinach is a vegetable that is tolerated by most people with a sensitive gut and it complements smoked salmon very well. The sweetened lemon cuts through the richness of the salmon.
Method (serves 2)
• Peel the skin and pith from the lemon. Slice as thinly as you dare and remove any pips.
• Place the sliced lemon, any excess juice, caster sugar, capers and olive oil in a bowl and mix well.
• Steam the spinach for 1 minute until it is just beginning to wilt. Plunge into cold water and then drain thoroughly.
• Place the spinach on the plate and top with a portion of salmon.
• Place a little sliced lemon to one side of the salmon and dress the salmon and spinach with the remaining lemon juice, capers and olive oil.
- 1 Lemon
- 2 tsp Caster sugar
- 2 tsp Capers
- 2tbsp Good quality olive oil
- 2 x 150g Portions hot smoked salmon
- 300g Spinach
- Salt and pepper to taste
- Energy: 318Kcal
- Protein: 36.6g
- Carbohydrates: 6.6g
- of which sugars: 6.3g
- Fat: 16.2g
- Fibre: 3.6g
- Salt: 2718mg
Approx. nutritional figures per portion (150g salmon, 150g spinach)
Recipes devised by Dr. Joan Ransley, in conjunction with the IBS Network, for the Love Your Gut campaign. See www.cookingforthesensitivegut.com.