Salmon Salad with Raspberry Dressing

Directions

1. Preheat the oven to 350ºF (180ºC). To make the dressing, mix the olive oil and raspberry vinegar together, season well with salt and pepper, and leave for the flavors to develop.

2. Arrange the salmon fillets in a roasting pan, drizzle over the olive oil, and scatter the thyme leaves over. Season with salt and pepper and bake in the oven for 15 minutes until the fish is cooked and flakes easily. Remove from the oven and set aside to cool.

3. Cook the fava beans in a pan of boiling salted water for 8 minutes or until tender, then drain, refresh with cold water, and drain again. Arrange the spinach leaves on a platter, flake over the fish and add the fava beans. Sprinkle over the hazelnuts and Feta and drizzle with the dressing when ready to serve.

Cook’s Tip: You can toast hazelnuts in a small frying pan over medium-high heat: cook for 5 minutes, moving them around regularly to prevent burning. Alternatively, roast them in a hot oven for 5 minutes, again keeping a close eye on them.

Nutrition per serving: 752 calories/3,118 kJ, 6 g Carbohydrate, 3 g sugar, 6 g fibre, 56 g fat, 10 g saturated fat, 0.44 g sodium

Excerpted from The Diabetes Cookbook. Copyright 2011 DK Publishing.