Salmon with pomegranate salsa

Salmon with pomegranate salsa
  • Low fat
  • Low phosphate
  • Low potassium
  • Low salt
  • Main meal
  • European
  • 1 hour or less
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This colourful meal, full of variety and flavour, is low in salt, potassium and phosphate.

Chef

Lizzie Morey
Lizzie Morey

An impressive-looking dish, easy to prepare and great for a special occasion.

Ingredients

2 salmon fillets (up to 100g per portion)

1 tablespoon honey or maple syrup

1 tablespoon olive oil

1 lemon, zest and juice

Handful parsley (approx. 20g), roughly chopped

1 small red onion, finely chopped

20g pomegranate seeds

To serve

80g baby sweetcorn

80g tenderstem broccoli

200g new potatoes

Method

  1. Step 1

    Put salmon on a small baking sheet. Make the marinade by mixing the honey or maple syrup, half the olive oil, half the lemon zest and juice and a grind of black pepper together in a bowl. Brush the salmon fillets with the marinade and chill for at least 30 minutes.

  2. Step 2

    Pre-heat oven to 180Β°C / fan 160Β°C / gas mark 4. Bake salmon for 12 to 15 minutes until fillets are cooked through. Whilst the salmon is cooking, put potatoes in a pan, cover with cold water and put on a high heat. Bring to a boil and cook for approximately 15 minutes, until just soft. Drain.

  3. Step 3

    Fill a saucepan with cold water and add the vegetables, boiling the broccoli and baby sweetcorn until just tender. Drain. Mix the parsley, pomegranate seeds, red onion, remaining olive oil, lemon juice and zest together to make a salsa. Set aside.

  4. Step 4

    Remove salmon from the oven and serve with the salsa, potatoes and vegetables.

Food facts

Potatoes are the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

This recipe is low in potassium, when following the quantities in the ingredients and serving sizes, making it suitable for those advised to reduce potassium in their diet. If you wish to lower the potassium further, you could consider swapping the potatoes for rice or pasta, ideally using a wholegrain variety for extra fibre.

This recipe is also low in phosphate, however, it does contain some phosphate, mainly provided by the salmon, so if you have been prescribed a phosphate binder, you should take as directed

This recipe is a source of protein, therefore suitable for those advised to eat more protein, such as those receiving dialysis.

Frozen salmon is often cheaper than fresh, but defrost thoroughly before cooking.