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Warm Salmon Salad

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A lovely spring salad that looks as good as it tastes. Bright in colour, low in calories and high on taste, it makes a sophisticated lunch or dinner.

Serves 1

Ingredients

  • 150g/ 5 ½ oz salmon (cut in half, bones removed, skin left on)
  • Poaching liquor – water (enough to cover the fish), dash of white wine, half a lemon, peppercorns, parsley stalks)
  • 5 new potatoes
  • 1 tsp chopped chives
  • 1 tsp chopped shallots
  • 50g/ 2 oz rocket salad, washed
  • 5 cherry tomatoes cut in to quarters
  • 10 green beans, blanched
  • 100ml/ plain olive oil vinaigrette, with drop of honey and grain mustard added
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Method

  1. Bring the cooking liquor for the salmon to the boil. Place the salmon in the pan skin side up, turn off the heat and leave to stand for 4-5minutes. Remove salmon from liquor, remove skin and flake down into fairly large pieces.
  2. Mix the cooked potatoes with the chopped chives, shallots and a few drops of vinaigrette and season. Keep warm. Mix the salad leaves with a few drops of dressing as well.
  3. Place the potatoes into the centre of the plate, salad on top then the flaked salmon, place the green beans and tomatoes around and drizzle with the dressing.
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