Poached Salmon Salad
This simple rocket salad is a tasty, light and wholesome choice for lunch or dinner.
- 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.
Add dressing and toss lightly. Garnish with almonds.