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| Serves: people |
This delicious, healthy salad provides an excellent balance of protein, carbs, antioxidants and fibre. A great addition to your lunchbox meals. It is an easy dish to assemble and excellent for making fresh salmon go further. It’s also a fantastic way to use leftover salmon.
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INGREDIENTS
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INSTRUCTIONS
- Wash the salmon and pat dry with kitchen paper. Brush with a little oil, sprinkle lightly with salt and black pepper and refrigerate.
- Scrub the potatoes. Put them in a pan, cover with water, add a little salt and bring to the boil. Turn the heat down and simmer for 10 minutes or until you can prick them easily with a fork. Drain and leave to cool a little.
- Peel and bash the garlic. Combine the olive oil, vinegar, Dijon mustard, bashed garlic and a pinch of salt and set aside.
- Bring a large pan of water to the boil. Lower the eggs into boiling water and boil for 6½ minutes, then put them into a bowl of cold water to cool.
- Top and tail the green beans and wash under running water. Bring a small pan of water to the boil and cook the beans for 5 minutes. Drain and set aside.
- Wash and halve the baby plum tomatoes. Wash and roughly chop the lettuce. Peel the boiled eggs and cut into quarters
- Heat a griddle pan over a high heat. Add the seasoned salmon fillets and sear for 2-3 minutes on each side. Remove the fish from the pan and flake it with a fork.
- Arrange the flaked fish, eggs, beans, potatoes, olives, tomatoes and lettuce in a large bowl. Remove the garlic clove from the dressing and drizzle it over the salad. Sprinkle with a generous grinding of black pepper and serve.
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