Name: Warm salmon salad with caper dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Caper dressing; 1 medium lemon; 1/3 cup (80ml) extra virgin olive oil; 1 tablespoon dijon mustard; 1/2 clove garlic, crushed; 1/2 teaspoon sugar; 2 tablespoon chopped fresh flat-leaf parsley; 1 tablespoon baby capers, rinsed, drained; salt and freshly ground black pepper; Warm salmon salad; 1 litre (4 cups) water; 150 gram green beans, trimmed, chopped coarsely; 500 gram fresh salmon fillet; 80 gram baby spinach leaves; 1/2 cup loosely packed fresh flat-leaf parsley leaves; 125 gram cherry tomatoes, halved; 2 french shallots, sliced thinly

Ingredients

Caper dressing

1 medium lemon

1/3 cup (80ml) extra virgin olive oil

1 tablespoon dijon mustard

1/2 clove garlic, crushed

1/2 teaspoon sugar

2 tablespoon chopped fresh flat-leaf parsley

1 tablespoon baby capers, rinsed, drained

salt and freshly ground black pepper

Warm salmon salad

1 litre (4 cups) water

150 gram green beans, trimmed, chopped coarsely

500 gram fresh salmon fillet

80 gram baby spinach leaves

1/2 cup loosely packed fresh flat-leaf parsley leaves

125 gram cherry tomatoes, halved

2 french shallots, sliced thinly

Method

1.To make caper dressing, cut lemon in half, squeeze juice from one half. Reserve remaining half of lemon. Combine lemon juice with remaining ingredients in a screw-tip jar; shake well.

2.Bring the water to the boil in a medium frying pan. Add beans; simmer, uncovered, for 2 minutes or until just tender. Remove from pan using a slotted spoon or tongs. Rinse beans under cold water; drain.

3.Slice reserved lemon. Add lemon and salmon to simmering water; simmer, uncovered, for about 5 to 7 minutes (depending on the thickness of the fillet) or until the salmon is cooked as desired. It’s best kept a little rare in the centre. Drain salmon; discard the lemon. Cool the salmon slightly, then flake into large pieces.

4.Meanwhile, combine the spinach, parsley, tomatoes and shallots in a large bowl. Add the salmon, toss gently to combine. Divide salad among serving plates; drizzle with caper dressing.

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Ingredients

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