WeightWatchers salmon, mint and cucumber baguettes recipe
and on Freeview 262 or Freely 565
Serves 4 l Prep 10 minutes l Cook 10 minutes
Ingredients
Two part-baked brown baguettes


1 medium can pink salmon
Half a cucumber, finely diced
Half a small red onion, finely diced
Nine individual olives, in brine, chopped
3 tbsps 0% fat natural Greek yoghurt
2 tbsps fresh mint, chopped
Zest of one lime
1 tbsp fresh lime juice
Half-a-teaspoon Flying Goose Sriracha Hot Chilli Sauce
Four small Ruby Gem lettuce leaves
Two large tomatoes, sliced
Method
1. Preheat the oven to 220°C, fan 200°C, gas mark 7, then bake the two 150g part-baked brown baguettes to pack instructions.
2. In a bowl place the tin of drained pink salmon and flake with a fork. Add the finely diced cucumber and red onion, the chopped olives, the Greek yogurt, chopped mint, lime zest and juice half-a-teaspoon of sriracha sauce, then season to taste.
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Hide Ad3. Halve the baguettes, then split and fill with the Ruby Gem lettuce
leaves and sliced tomatoes divided among the baguettes. Spoon over the salmon mixture and serve.
Smartpoints: Green 8 l Blue 7 l Purple 7