Seared salmon fillet and coriander salad

Salmon with corriander salad final image (4)

Prep time: 20 mins
Cook: 15 mins
Serves: 4

Lovely fresh salmon salad, which is a great source of protein whilst low in potassium, phosphate and salt.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
15.5g	Carbohydrate
407.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
15.5g	Carbohydrate	407.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Chef Paul Ripley

This zesty, Asian inspired salmon is quick to cook and makes a great summery meal. Why not try cooking it on the BBQ.

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Ingredients

4 salmon fillets (approx. 120g each)

4 tablespoons sweet chilli sauce

200g rice noodles

1 lime

20g fresh coriander

6 spring onions

½ green chilli

150g beansprouts

100g watercress

1 tablespoon sesame seeds

2 tablespoons pickled ginger

2 tablespoons sunflower oil

½ cucumber

75ml water

2 teaspoons sesame oil

Method

Follow instructions to cook rice noodles by covering in boiling water then set aside. For the salad, pick the watercress and coriander leaves, place in salad bowl with beansprouts. Thinly slice the spring onions, cucumber, and green chilli.

Add pickled ginger, toasted sesame seeds and grated lime zest. For the dressing, mix sweet chilli sauce water, zest and juice of lime and roasted sesame oil.

To cook salmon, dry fillets using kitchen towel. Heat a tablespoon of sunflower oil in frying pan, over medium to high heat. Place the salmon fillets skin side down until cooked three quarters of way through then turn fillets over and cook for 3-4 minutes.

To assemble salad, add drained, blanched noodles to salad and mix thoroughly with salad dressing. Decorate with coriander leaves.

Food Facts

Carbohydrate

The main source of carbohydrate in this dish comes from the rice noodles. The carbohydrate value of this dish has been provided for those who have been trained in insulin adjustment.

Phosphate/potassium

Despite the use of some high potassium and high phosphate ingredients, the quantities have been carefully selected so when served in the portions recommended the overall dish is low in both potassium and phosphate. If you have been prescribed a phosphate binder, ensure you take them with this dish.

Protein

The salmon used in this recipe provides a good source of protein which is great for people receiving dialysis who need to eat more protein. If you have been advised to reduce your protein intake, serve with a smaller portion of 80-100g salmon.

Gluten free

This recipe is naturally gluten free.

Vegetarian/Vegan

Check out the recipe for sticky tofu and coriander salad.

Healthier option

There is no added salt in this recipe the flavour comes from the various herbs, ginger and lime zest as well as the fresh salad vegetables.

Cheaper option

You could try the vegetarian option of tofu to reduce the cost or perhaps replace the salmon with a white fish, chicken breast or even tinned fish.

Storage

Once cooked, place in an airtight container and refrigerate. Consume within two days.

Tips

If you have had a transplant you should buy your fish pre-packaged, rather than from a fresh fish counter, in order to avoid any risk of bacterial contamination. Adjust the amount of green chilli to your own taste and how spicy you like it.