Slimming World - Salmon, asparagus and new potato salad

Serves 4

Time: 30 minutes

Syns: Extra Easy Free

Ingredients

24 large asparagus spears, trimmed

14oz/397g baby new potatoes, halved

Salt and freshly ground black pepper

4 skinless Scottish salmon fillets

1 lemon, cut into 8 slices

Juice of 1 large lemon

1 shallot, finely cubed

A small handful of fresh tarragon, finely chopped

4fl oz/113ml fat-free vinaigrette

2 baby gem lettuces, roughly torn

Method

1. Bring a large, deep pan of water to the boil. Add the asparagus spears and cook for 4 minutes, or until tender. Remove the asparagus and set aside. Bring the water back to the boil, add the potato halves and cook for 10-12 minutes, or until tender. Drain and set aside until needed.

2. Season the salmon and place 2 slices of lemon on top of each fillet. Bring a wide, shallow pan of water to a simmer. Carefully add the salmon and lemon slices, cover and cook for 5-6 minutes or until cooked through.

3. Meanwhile, whisk the lemon juice, shallot, tarragon and vinaigrette, and season well. Toss the lettuce in half of the dressing, then arrange on 4 serving plates. Top with the asparagus and potatoes, flake over the salmon and serve with the remaining dressing drizzled over.

Slimming World - Chilli Loaded Potato Skins

Serves 4

Ready in 1 hour 10 minutes
Freezer Friendly


Syns - Free on Extra Easy


Ingredients


4 x small baking potatoes, unpeeled
low calorie cooking spray
1 tbsp each of finely chopped rosemary and dried chilli flakes
finely sliced spring onion and red chilli and sweet smoked paprika, to garnish
salad leaves, to serve


For the Chilli


198g/7oz extra lean minced beef
2 garlic cloves, peeled and finely chopped
1 tsp ground cumin
400g can chopped tomatoes
1 large red chilli, deseeded and very finely chopped
sea salt and freshly ground black pepper
1 tsp red wine vinegar
200g canned red kidney beans, drained and rinsed


Method


1. Preheat the oven to 200c/Gas 6. Prick each potato all over and spray with a little low calorie cooking spray. Place them directly onto the oven shelf and bake for 40-45 minutes until they feel slightly soft when squeezed.


2. Meanwhile make the chilli by heating a large non-stick frying pan over a high heat. Add the minced beef and stir-fry for 6-8 minutes or until lightly browned. Stir in the garlic, cumin, tomatoes and red chilli and season well. Cook for 20 minutes to reduce the sauce or until it thickens, stirring from time to time to prevent sticking. Remove from the heat, stir in the vinegar and kidney beans. Set aside and keep warm.


3. When cooked, cut each potato in half lengthways. Scoop out the flesh (keeping it for another use such as mash) and leave a layer of potato at least 5mm/1/4in thick on the skin. Spray again with the low calorie cooking spray and arrange in a single layer, skin-side down, on a wire rack set in a roasting tin.


4. Season generously with sea salt and sprinkle over the rosemary and chilli flakes. Return to the oven and bake for 15-20 minutes, turning half way through, until crisp and golden brown.


5. Remove from the oven and place on a platter, cut sides up. Spoon the chilli into the potato skins, sprinkle over and sliced spring onions, red chilli and sweet smoked paprika and serve immediately with salad leaves.

Slimming World - Smoked Trout and Potato Salad

Serves 4

Ready in 20-25 minutes

Syns per Serving - ½ Syn on Extra Easy

Ingredients

312g/11oz baby new potatoes, halved

salt and freshly ground black pepper

6 spring onions, finely sliced

12 cherry tomatoes, halved

4 sticks celery, finely sliced

57g/2oz each of green and red seedless grapes, halved

6 tbsp each of finely chopped dill and mint

312g/11oz hot-smoked trout fillets

For the dressing

4 level tbsp extra light mayonnaise

100g/3½ oz fat free natural yogurt

1 level tbsp mustard

Method

1. Boil the potatoes in a large saucepan of lightly salted water for 12-15 minutes. Drain and set aside to cool.

2. Place the potatoes and spring onions in a shallow serving bowl. Add the tomatoes, celery, grapes, and chopped herbs.

3. Remove the skin from the smoked trout and flake into the potato mixture.

4. Mix the dressing ingredients together in a bowl and season well. Pour over the salad and toss to mix well. Serve immediately at room temperature.