Salmon and Sauerkraut Salad with Chive and Garlic drizzel

Salmon and Sauerkraut Salad with Chive and Garlic drizzel

Ready in 25 minutes Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, October 14, 2018.

You can bake the salmon on a lined oven tray at 220°C for 8-10 minutes if you prefer. Watch out for juniper and pepper corns in the sauerkraut. These give flavour but aren’t so nice to bite down on. If you prefer, use spray oil instead of liquid.



  • ¼ broccoli, florets and stalk diced 1-2cm
  • ½ bag green beans, sliced 2cm
  • 1 handful baby spinach
  • 20g sassy sauerkraut


  • 2 Tbsp yoghurt
  • ½ pack herb vinaigrette
  • ½ bunch chopped chives


  • 125g salmon fillet, patted dry and any pin bones removed


  1. Bring a medium pot of salted water to the boil.
  2. Prep salad ingredients.
  3. Make drizzle. In a medium bowl, mix together all dressing ingredients. Remove 1 Tbsp for serving.
  4. Prep & cook salmon. Heat a dry, non-stick fry-pan on medium-high heat. Season and cook salmon, skin side down, for about 4 minutes, until skin is crispy. Flip and cook for a further 1-2 minutes for medium (depending on thickness), or until cooked to your liking.
  5. Cook & dress salad. While salmon is cooking, cook broccoli and green beans in pot of boiling water for about 3 minutes, until tender with a bite. Drain well, then add to bowl with drizzle.
  6. Add spinach and sauerkraut to same bowl. Toss well to combine and season.
  7. Serve salad topped with large chunks of salmon and remaining drizzle.

Nutritional Information

Energy 1877 kj
449 kcal
Protein 32.9g
Carbohydrate 29.5g
Fat 8.6g