Estimated nutrition per portion: 124 kcal · 13.1g protein · 2.6g carbohydrate · 6.9g fat · 0.3g fibre.
One small snack: a snack or meal component. 115g of measured ingredients before added water. Finished weight can vary.
Salmon & cucumber yoghurt cup
Ingredients
- 45 g Farmed salmon flesh, baked, skin and bones removed
- 45 g Raw cucumber, washed, flesh and skin
- 25 g Virtually fat-free plain yoghurt
Instructions
- Use safely baked salmon flesh, with skin and all bones removed; weigh after cooking.
- Cool promptly for a cold bowl.
- Flake it, finely chop the washed cucumber and mix with yoghurt.
- No cooking oil is included.
Notes
Storage and leftovers
Prepare one portion where possible. Follow product storage instructions and the earliest use-by date. For other cooked leftovers, cool promptly, refrigerate within two hours and use within 48 hours unless the label requires sooner. Reheat only once until steaming hot throughout.
Use a clean food thermometer: the centre of chicken or fish should reach 75°C for at least 30 seconds. Quantities refer to cooked edible meat or fish.
Nutrition calculation and sources
- 45g Farmed salmon flesh, baked, skin and bones removed — CoFID 16-359
- 45g Raw cucumber, washed, flesh and skin — CoFID 13-523
- 25g Virtually fat-free plain yoghurt — CoFID 12-533
Estimated per portion as ingredient grams × CoFID 2021 values per 100g ÷ 100, summed across ingredients. Reviewed 2 October 2026. Generic foods may differ from your products; additions require recalculation.
CoFID 2021. Contains public sector information licensed under the Open Government Licence v3.0.
Independently written MynRecipes recipe. No clinical GLP-1 approval is claimed. This portion is not a complete daily diet.