Ingredients
9 total- 350 g of salmon fillet
- 50 g of flaked almonds
- 1 heaped tbsp of maille dijon mustard
- 70 g of rocket leaves
- 1 tbsp of white peppercorns
- 0.5 lemon, juice and zest of
- 4 tbsp of olive oil
- 1 pinch of sea salt
- 225 g of thin french beans, tails trimmed, tops left on,
Method
6 stepsStep 1
Gently poach salmon in water until cooked (about 5-7 mins). Drain and reserve. At the same time, cook beans in boiling water until just tender. Drain and reserve with salmon, keeping both warm.
Step 2
Lightly toast almond flakes in a dry non-stick pan and reserve.
Step 3
Peel the skin from salmon and carefully flake flesh into large pieces and place in a bowl with rocket and cooked French beans.
Step 4
Crack peppercorns coarsely in a mortar with a pestle.
Step 5
Mix together the Maille Honey Dijon, the olive oil, the salt and the lemon and pour over Salmon and salad. Toss lightly.
Step 6
Transfer to serving bowls or plates and scatter with toasted almonds and cracked white pepper.