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Hot Salmon Salad

Hot Salmon Salad

Brought to you by: Maille
    4 serving

Prep time:

Cook time:

Serves: 4

A stylish first course - or light lunch.  Fresh salmon is poached and flaked and tossed in a bowl with thin French beans and rocket and a fabulous Maille Honey Dijon mustard dressing, finished with toasted flaked almonds and cracked white pepper.
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  • 350g salmon fillet
  • 225g thin french beans, tails trimmed, tops left on,
  • 50g flaked almonds
  • 70g rocket leaves
  • 1 tbsp white peppercorns
  • 1 heaped tbsp maille dijon mustard
  • ½ lemon, juice and zest of
  • 4 tbsp olive oil
  • 1 pinch sea salt


Step 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.

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