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Poached Salmon and Green Bean Salad with Tomato and Anchovy Dressing

Poached Salmon and Green Bean Salad with Tomato and Anchovy Dressing recipe, brought to you by MiNDFOOD.

Poached Salmon and Green Bean Salad with Tomato and Anchovy Dressing

Bill Granger’s salmon salad is a simple and delicious way to acquire the nutrients found in fish. Serve with fresh green beans for a perfect summer meal.

Serves 4

2 tbsp salt

1 tsp white peppercorns

2 bay leaves

1 baby fennel, finely sliced,

top reserved

4 x 175g salmon fillets, skin off

(or chunks of canned tuna)

300g green beans

200g sugar snap peas

3 vine-ripened tomatoes,

finely chopped

2 tbsp lemon juice

¼ cup olive oil

2 anchovies, finely chopped

½ cup basil, chopped

1 onion, finely chopped

1 Put salt, peppercorns, bay leaves and fennel top in 
a large, deep frying pan with 
5 cups water and bring to 
the boil. Cook for 5 minutes and remove from heat. 
Add salmon, cover and leave for 15 minutes. Meanwhile, 
steam green beans and sugar snap peas.

2 To make tomato and anchovy dressing, put tomato, lemon juice, oil, anchovies, basil and onion in a bowl and mix to combine.

3 Carefully remove salmon from stock and break into large pieces. Serve salmon on a bed of steamed green beans, sugar snap peas and sliced fennel. Drizzle tomato and anchovy dressing over the top.

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