A new take on a classic French salad. Pan-fried Salmon on a bed of spinach, topped with sweet potato, petit pois, and a zesty honey-mustard viniagrette.
Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
- 400g salmon fillet
- Olive oil
- Salt and pepper
- 200g baby spinach, washed
- 100g petit pois, blanched and refreshed
- 2 orange-skinned sweet potatoes, sliced thickly and pan-fried until golden and cooked through
- 4 medium boiled eggs
- 100g fine green beans, blanched and refreshed
For the dressing:
- 1 Tbsp. Dijon mustard
- 1 Tbsp. wholegrain mustard
- 1 Tbsp. honey
- 125ml olive oil
- Juice of 1 lemon
- Salt and pepper
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Method
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1To make the dressing, place all the ingredients in a jar and shake to emulsify.
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2Heat a Toughened Non-Stick Shallow Frying Pan with olive oil and season the skin side of salmon. Pan fry skin-side down until the salmon skin releases itself from the pan – it is now ready to turn over. Cook for a further 4 -5 minutes or to your preference.
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3Assemble the salad in the Le Creuset 24cm Vancouver Serving Bowl with all the vegetables and finish off with the neatly torn salmon and dressing. Season to your liking.
