2019-06-01_Healthy_Food_Guide_UK_(2)

2

PER SERVING

550kcal 7.4g fibre

22g fat 37g protein

4.4g saturates 0.6g salt

45g carbs 156mg calcium

8.6g sugars 2.4mg iron

Healthy

TONIGHT!

With 30 min (or less) kitchen

time, our filling suppers will free

you up on light summer evenings

Salmon sticks with

corn slaw salad

prep 15 min cook 15 min serves 4

350g mixed cabbage, kale and carrots,

shredded

326g can sweetcorn, drained

60g baby spinach

100g low-fat natural yogurt

1tsp dijon mustard

Squeeze lemon juice, plus wedges, to serve

2tbsp plain flour

1 egg

75g panko breadcrumbs

4 skinless salmon fillets

(about 125g each)

350g baby new potatoes

1 Put the shredded veg, corn

and spinach in a bowl with

the yogurt, mustard and

lemon juice. Toss to combine.

2 Put the flour on a plate. Whisk

the egg with 1tbsp water in a

bowl. Put the breadcrumbs on

a second plate.

3 Cut each salmon fillet in half

lengthways. Dip a strip into the

flour, then into the egg mixture

and finally the breadcrumbs. Set

aside on a plate. Repeat to coat

the remaining salmon strips.

4 Boil the new potatoes for 15 min

until tender. Drain and steam dry.

5 Meanwhile, put 1tbsp olive oil in

a large non-stick frying pan set over a

medium-high heat. Cook the salmon

strips, turning once, for 1–2 min on each

side until golden and cooked through.

Serve with the slaw and potatoes, with

a grind of black pepper and the lemon

wedges on the side.

Salmon sticks

with corn slaw

salad

40 HEALTHY FOOD GUIDE JUNE 2019