Tropical Pescatarian Dinner Salad Recipe

About this recipe

A refreshing and satisfying dinner salad featuring tender poached salmon, juicy grapes, crunchy water chestnuts, and a creamy curry dressing. Perfect for solution seekers looking for a quick and flavorful pescatarian meal.

Ingredients

• 445G Asian Style Salmon Fillets
• 350G Natoora French Seedless Centennial Grapes
• 1 stick Organic Celery Stick
• 395G Heinz Mayonnaise 395g
• 300G Pack'D Organic & Chopped Pineapple
• 227G Golden Swan Whole Water Chestnuts, 227G
• 1 L Kikkoman Soy Sauce
• - Jalpur Curry Powder

Instructions

1. 1. Poach 500 g of salmon in simmering water for 8-10 minutes, or until fully cooked. Remove from water, let cool, and flake into bite-sized pieces.
2. 2. In a large bowl, combine the flaked salmon, 2 cups of halved grapes, 3 diced water chestnuts, and 2 cups of chopped celery.
3. 3. In a separate bowl, whisk together 2 cups of mayonnaise, 1 1/2 tablespoons of soy sauce, and 3/4 tablespoon of curry powder until smooth.
4. 4. Pour the dressing over the salmon mixture and gently toss until everything is evenly coated.
5. 5. Transfer the salad to a serving platter and garnish with 1 cup of pineapple chunks. Serve immediately or chill before serving.