- Prep Time: 5 minutes
- Cook Time: 30 minutes
Fantastic Salmon Lasagne w/ Cucumber and Lamb’s Lettuce Salad
A light garden style salad is the perfect side order to serve with lasagne. Here we pair Pacific West's salmon lasagne with a cucumber and lamb’s lettuce salad. You can substitute lambs lettuce with arugula or baby spinach leaves. Both the lasagne and salad require minimal kitchen stress, making this combination a labour light addition to menus. Suitable for larger cafes, clubs, bistros and pubs.
Ingredients
- Pacific West's salmon lasagne
- baby cucumbers (or 1½ regular) (500g)
- 30g lamb's lettuce
- 10g picked mint leaves
- 10g picked coriander leaves
- 1 tsp nigella seeds
- 1 tbsp lemon juice - dressing
- 1 small garlic clove, crushed - dressing
- 2cm piece of ginger, finely grated - dressing
- 20g plain yoghurt - dressing
- flaked sea salt - dressing
Instructions
For the cucumber and lamb’s lettuce salad
For the dressing, whisk all the ingredients together with 1∕3 teaspoon of flaked salt and set aside. Take each cucumber and quarter lengthways. Then cut each long quarter diagonally into ½cm slices and place in a large bowl with the lamb’s lettuce, mint and coriander. Gently mix the cucumber and leaves with the dressing and spread in a large shallow bowl. Sprinkle with the nigella seeds and serve.
For the salmon lasagne
Preheat oven 160C fan forced or 180C conventional. Place frozen lasagne in oven for 3o minutes until golden brown. Tip: add a little water in the pan during preparation.
For our salmon lasagne with cucumber and lamb’s lettuce salad we use Pacific West’s salmon lasagne. Atlantic Salmon and broccoli in a rich creamy tomato based sauce folded between sheets of fresh pasta. Minimal labour time required, ideal for busy venues that want to serve delicious meals with no kitchen stress.
Product Code: 6687 / Product Size: 250 gm Ave. / Carton Size: 3.75kg / Portions per carton: 15
