We use cookies to track usage and preferences. See Cookie Policy
Pocketmags Digital Magazines
US
Pocketmags Digital Magazines

Scandi-style seafood jackets

Fish-tastic topping!

SUPER SIMPLE

Serves 4

Ready in about 1 hour 30 minutes

4 large baking potatoes, skins pricked

Low-calorie cooking spray

2 tsp dried dill

2 skinless and boneless salmon fillets

150g small cooked, peeled prawns (defrosted if frozen)

2 tsp capers, drained and rinsed

For the savoy cabbage slaw:

1 small onion, finely chopped

300g savoy cabbage, finely shredded

3 large gherkins, diced

1 tsp mustard powder

1 tbsp lemon juice, plus 4 wedges to serve

150g fat-free natural yogurt

1 Preheat your oven to 220°C/ fan 200°C/gas 7. Spray the potatoes with low-calorie cooking spray and roll in the dill. Put on a non-stick baking tray and cook for 25 minutes. Reduce the heat to 190°C/fan 170°C/ gas 5 and bake for 1 hour, or until the skins are crisp and the flesh tender.

2 Meanwhile, to make the slaw, put the onion in a sieve and pour over freshly boiled water – this gives a milder flavour. Mix with the cabbage and two-thirds of the gherkins. Make a paste with the mustard and lemon juice, add the yogurt and stir well. Stir it through the slaw to coat.

3 Put the salmon in a microwaveproof dish with 1 tbsp water. Cover with cling film, make a small hole, and microwave on high for 5 minutes until opaque. If not quite cooked through, repeat in 30-second blasts until done. Allow to cool.

4 Cut the potatoes into quarters, divide between 4 plates and top with the slaw. Flake over the salmon, then scatter with the prawns, capers and remaining gherkins. Serve each with a lemon wedge for squeezing over.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Slimming World - Jan/Feb 2017
If you own the issue, Login to read the full article now.
Single Issue - Jan/Feb 2017
$2.99
Or 299 points
Annual Digital Subscription
Only $ 2.14 per issue
SAVE
28%
$14.99
Or 1499 points

View Issues

About Slimming World

Get your new-year weight loss off to a flying start with the January/February issue of Slimming World magazine Featuring amazing real-life transformations, fab and filling recipes, and tips and advice to help make 2017 your slimmest, fittest, happiest year yet. We’ve got 40+ pages of hearty, tempting dishes that will slim you down and fill you up, from crowd-pleasing family favourites to vibrant Tex Mex. There are even some scrumptious hot puddings on the menu, too. Revolutionise the way you approach slimming with our brilliant success strategies; find out how to wave goodbye to self-critical thoughts and negative talk and become your own cheerleader. And if in the past your weight-loss resolutions have lasted no longer than the turkey leftovers, discover how to make them really stick. The issue is packed with real-life stories of slimming success to inspire you, including cover star Steph, two sizes smaller, and 10 more Slimming World members who between them have lost an amazing 56st. Plus: a fab and filling seven-day menu plan; fun new ways to energise your new year; and our zen-sational guide to the ultimate home spa. Relax, read and rejuvenate your 2017…
Ways to Pay Pocketmags Payment Types
At Pocketmags you get Secure Billing Great Offers HTML Reader Gifting options Loyalty Points