Poached Salmon Salad
This simple rocket salad is a tasty, light and wholesome choice for lunch or dinner.
Ingredients
- 340g salmon fillets
- 227g green beans, trimmed
- 1 heaped tsp. Maille Dijon Mustard with Honey (or to taste)
- Juice and peel of ½ lemon
- 56ml Maille Olive Oil
- Salt and freshly ground pepper to taste
- 2 handfuls of rocket
- 28g slivered almonds, toasted
Preparation
- Cook salmon in large skillet filled with lightly salted water until salmon turns opaque, about 10 minutes. Remove salmon and keep warm.
- Cook green beans in medium saucepan filled with lightly salted water until tender, about 5 minutes; drain and keep warm.
- Combine Maille Dijon Mustard, lemon juice and lemon peel, Maille Olive Oil and salt and pepper; set aside.
- Peel skin from salmon, then flake salmon into large pieces. Toss rocket with green beans, then add salmon.
To serve
Add dressing and toss lightly. Garnish with almonds.