Name: Salmon, avocado and dill salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500 gram frozen broad beans; 200 gram baby spinach leaves; 2 trimmed celery stalks (200g), sliced thinly; 2 medium_piece avocados, peeled, sliced; 1 1/2 cup (375ml) water; 1 1/2 cup (375ml) fish stock; 1/2 cup (125ml) dry white wine; 4 dill stalks; 6 whole black peppercorns; 1 clove garlic, halved; 500 gram skinless salmon fillets; Dill and mustard dressing; 1 clove garlic, crushed; 1/2 cup (125ml) olive oil; 1/4 cup (60ml) white wine vinegar; 2 teaspoon dijon mustard; 1 teaspoon fresh dill, finely chopped

Ingredients

500 gram frozen broad beans

200 gram baby spinach leaves

2 trimmed celery stalks (200g), sliced thinly

2 medium_piece avocados, peeled, sliced

1 1/2 cup (375ml) water

1 1/2 cup (375ml) fish stock

1/2 cup (125ml) dry white wine

4 dill stalks

6 whole black peppercorns

1 clove garlic, halved

500 gram skinless salmon fillets

Dill and mustard dressing

1 clove garlic, crushed

1/2 cup (125ml) olive oil

1/4 cup (60ml) white wine vinegar

2 teaspoon dijon mustard

1 teaspoon fresh dill, finely chopped

Method

1.Boil, steam or microwave beans until just tender; drain, remove and discard the outer shells. Combine beans, spinach, celery and avocado in large bowl.

2.To make dill and mustard dressing, place ingredients in screw-top jar; shake well.

3.Combine the water, stock, wine, dill, peppercorns and garlic in large shallow frying pan. Bring to a gentle simmer.

4.Add salmon to pan and simmer gently, uncovered, about 5 minutes or until cooked as desired, turning salmon over halfway through cooking.

5.Drain salmon from pan, transfer to plate. Using two forks, flake salmon into large pieces. Gently toss salmon with bean mixture and half of the dill and mustard dressing.

6.Serve salad drizzled with remaining dressing.

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Ingredients

Method

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