Hot Salmon Salad
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.
Instructions
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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.
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2
Lightly toast almond flakes in a dry non-stick pan and reserve.
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3
Peel the skin from salmon and carefully flake flesh into large pieces and place in a bowl with rocket and cooked French beans.
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4
Crack peppercorns coarsely in a mortar with a pestle.
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5
Mix together the Maille Honey Dijon, the olive oil, the salt and the lemon and pour over Salmon and salad. Toss lightly.
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6
Transfer to serving bowls or plates and scatter with toasted almonds and cracked white pepper.
Ingredients
- 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
Serves 4
Total time required 21 mins
- Preparation time: 15 mins
- Cooking time: 6 mins
Recipe kindly provided by Maille.