Poached Salmon and Sugar Snap Tabbouleh Salad
 Poached Salmon and Sugar Snap Tabbouleh Salad
PREP TIME
5 Minutes
INGREDIENTS
METHOD
INGREDIENTS

1/2 Cup Tabbouleh

2 Salmon Fillets

Juice of 1 Lemon

Fresh Parsley

100g Sugar Snap Peas

Heinz Salad Cream

METHOD
1.

To poach the salmon take a shallow pan, add 1/2 cup water and the fresh parsley and then bring to a simmer on medium heat.

2.
Place the Salmon fillets, skin-side down on the pan and cover. Cook for 5-10 minutes, depending on the thickness of the fillet.
3.
Cook the tabbouleh by additing it to a pot of boiling water.
4.
If desired steam the sugar snap peas before assembling the salad.
5.
Serve with a drizzle of Heinz Salad Cream and a little Lemon Juice. 

BagelBites Logo BagelBites Logo