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.
